Photo by VD Photography on Unsplash
Mediterranean White Bean & Roasted Vegetable Salad with Herb Oil
Roasted courgette and red pepper with white beans, tomatoes and red onion, dressed in herb oil of olive oil, lemon, garlic, parsley and mint.
- 400 g Tinned white beans
- 200 g Courgette
- 150 g Red pepper
- 150 g Cherry tomatoes
- 60 g Red onion
- 20 g Fresh parsley
- 10 g Fresh mint
- 60 ml Extra virgin olive oil
- 1 whole Lemon
- 2 whole Garlic clove
- 5 g Sea salt
- 2 g Black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Cut courgette into 1cm rounds and red pepper into 2cm chunks. Toss with 20ml olive oil, salt, and pepper. Roast for 20 minutes until golden and tender.
- Step 2
Halve cherry tomatoes and finely dice red onion. Drain and rinse tinned white beans.
- Step 3
Finely chop garlic and fresh parsley and mint. Whisk together remaining 40ml olive oil, juice of 1 lemon, minced garlic, salt, and pepper to create herb oil dressing.
- Step 4
Combine roasted vegetables, white beans, tomatoes, and red onion in a large bowl.
- Step 5
Pour herb oil dressing over salad and toss gently to combine. Scatter fresh parsley and mint over top.
- Step 6
Divide between two bowls and serve at room temperature or chilled.
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