Roast Pepper, Mixed Bean & Feta Salad
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Total: 30 mins
Bright pointed peppers are the star of this salad, smokily roasted with sweet onions and tossed into a nutty jumble of mixed beans, fresh oregano and tender lamb's lettuce, topped with creamy crumblings of savoury feta cheese.
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482 kcal
(per portion)
Ingredients you'll need
  • 2 pointed red peppers
  • 2 red onions
  • 400g tin of mixed beans
  • 1 garlic clove
  • A handful of oregano, leaves only
  • 1 tbsp cider vinegar
  • 50g lamb's lettuce
  • 120g feta
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Baking tray
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the ends off the pointed peppers and scoop out the seeds and white bits. Slice the peppers into strips roughly 1-2cm thick.

  • 2.

    Peel the red onions and cut them into thin wedges. Scatter the peppers and onions into a roasting tin and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide the veg into the oven for 20-25 mins, till softened and charred.

  • 3.

    Meanwhile, drain and rinse the beans. Shake dry and tip them into a mixing bowl. Peel and grate in the garlic. Pick the oregano leaves and add them to the beans. Pour in 1 tbsp each cider vinegar and olive oil. Add a pinch of salt and pepper and stir.

  • 4.

    When the peppers and onions are cooked, add them to the beans. Fold through the lamb's lettuce. Divide the salad between a couple of plates, crumble over the feta and serve.

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