A hearty vegan starter, perfect for these cold autumn nights…
Prep | 3 mins
Cook | 12 mins
Serves | 4
Mindfulness Factors | Healthy | Plant-Based | Vegan | Dairy-Free | 15 minute meal
INGREDIENTS
2 red peppers, grilled
200g of cannellini beans, cooked
1 garlic clove, crushed
Dressing:
2tbsp balsamic vinegar
1tbsp red wine vinegar
1tsp equivalent sugar alternative
1 lemon, juice of
Salt and freshly ground black pepper
Topping:
Small handful of chopped parsley
1 spring onion, cut on the diagonal
METHOD
Preheat the grill to high
Grill the pepper until charred all over (around 5-8 mins, turning occasionally). Set aside and allow to cool
While the pepper grills, make the dressing by whisking all the ingredients in a medium bowl
When the peppers have cooled, peel off the charred skin (it should slip off easily), halve them and discard the seeds and stalk. Place in the bowl with the dressing
Cook the cannellini beans, then drain
Heat 1tbsp of olive oil to a large frying pan, add the garlic and cook for a minute, add the beans and cook for a further minute. Add the peppers and warm through
Add a large spoonful of beans to each plate and top with the pepper and a sprinkling of parsley and spring onions. Absolutely Delicious. Enjoy x
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