- Asparagus, Spinach & Smoky Paprika Butter Bean Salad.jpg (50.75 KiB) Viewed 450 times
Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 4
If served as four portions, provides 240 cals, 23g fat (of which 6g saturates), 2g sugar and 2.2g salt per portion.
Ingredients
- 200g (7oz) tinned butter beans, rinsed and patted dry
- 2 tsp olive oil
- 1 tsp smoked paprika
- 1 tsp chilli flakes
- 125g (4½oz) asparagus, woody end removed
- 1 tsp sea salt
- 1 large roasted pepper (from a jar)
- 120g (4oz) feta cheese, crumbled
- Grind of black pepper
For the dressing:
- ½ juiced lemon
- 2 tbsp olive oil
- 2 cloves of garlic, crushed
- Salt and pepper
- 250g (8oz) spinach leaves, washed
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 5.
2. In a roasting tray, add the beans, oil, paprika and chilli flakes. Mix together then push to one side of the roasting tray. To the empty side of the tray, add the asparagus and roll in the oily mixture. Spread out the asparagus then sprinkle the beans and asparagus with the sea salt.
3. Place in the hot oven and roast for 12 - 15 minutes, depending on thickness of the asparagus. The beans should be crispy and a little hairy. When cooked, remove the tray from the oven. Remove the asparagus from the tray, slice each spear into three pieces and leave to one side.
4. To make the dressing add the juiced lemon, oil, garlic and some seasoning to a cup and mix well.
5. Add the spinach leaves to a large bowl with the dressing, turn over to coat the leaves, add the asparagus pieces, season and gently turn.
6. Put the leaves on a presentation plate, scatter over the roasted pepper, roasted beans and the feta, then finish with a grind of black pepper.
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