Name: Chermoula Spiced Butterbean Salad and Sun Dried Tomato Dressing with Croutons, Pepper, Greek Style Cheese and Pickled Onion
Total time: 35 min
Yield: 2
Cuisine: North African
Ingredients: 1 unit(s) Red Onion; 1 unit(s) Lemon**; 1 carton(s) Butter Beans; 1 unit(s) Bell Pepper**; 1 unit(s) Ciabatta; 1 sachet(s) Chermoula Spice Mix; 1 unit(s) Garlic Clove**; 1 unit(s) Baby Gem Lettuce**; 50 grams Sun-Dried Tomato Paste; 1 sachet(s) Maple Syrup; 50 grams Greek Style Salad Cheese**; 1 tsp Sugar for the Pickle; 2 tbsp Olive Oil for the Dressing; 1 tbsp Mayonnaise

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Recipes

Chermoula Spiced Butterbean Salad and Sun Dried Tomato Dressing

with Croutons, Pepper, Greek Style Cheese and Pickled Onion

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Tags:

Veggie

•Calorie Smart

Allergens:

Wheat

•Barley

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Red Onion

1 unit(s)

Lemon**

1 carton(s)

Butter Beans

1 unit(s)

Bell Pepper**

(May contain traces of: Celery)

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

1 sachet(s)

Chermoula Spice Mix

1 unit(s)

Garlic Clove**

1 unit(s)

Baby Gem Lettuce**

50 grams

Sun-Dried Tomato Paste

1 sachet(s)

Maple Syrup

50 grams

Greek Style Salad Cheese**

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar for the Pickle

2 tbsp

Olive Oil for the Dressing

1 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2430 kJ

Energy (kcal)581 kcal

Fat23.9 g

of which saturates5.9 g

Carbohydrate57.7 g

of which sugars16.8 g

Dietary Fibre16.4 g

Protein18 g

Salt2.7 g

Potassium91.5 mg

Calcium6.2 mg

Iron0.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Baking Tray

•Sieve

•Grater

•Large Salad Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve and peel the onion. Cut the lemon into wedges.

With one half slice the red onion as thinly as you can.

Pop it into a small bowl, add a good squeeze of lemon juice and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Cut the other half into quartered wedges.

Drain and rinse the butter beans in a sieve.

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Place the butter beans, onion wedges and pepper chunks onto a baking tray. Drizzle with oil, season with salt and pepper. Toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until the skins are crispy and the veg is soft, 15-18 mins.

Meanwhile, tear the ciabatta into roughly 2cm chunks.

When the butter beans have 10 mins remaining add the croutons to the tray, drizzle with oil and sprinkle with the chermoula spice. Toss everything together and return to the oven for the remaining cook time, 8-10 mins.

While everything roasts, peel and grate the garlic (or use a garlic press). Trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, combine the garlic, sun-dried tomato paste, a squeeze of lemon juice, maple syrup, mayo and oil for the dressing (see pantry for both amounts). Season with salt and pepper.

When everything's ready, add the baby gem and pickled onion to the dressing and toss.

Add the butterbeans, pepper, roasted onion, and croutons to the salad and toss together.

Share the salad between your serving bowls. Crumble over the Greek style salad cheese.

Enjoy!