Roasted radish, orange and white bean salad recipe
Yellow peppers, pink radishes and fresh oranges combine in this incredibly colourful vegan salad. Roasting the radishes and peppers gives a delicious charred flavour to this light lunch, and everything is drizzled with a zesty orange dressing to finish.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 213 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 yellow peppers, thinly sliced
- 1 large onion, sliced into thin wedges
- 2 x 240g packs radishes, halved
- 2 tsp olive oil
- 4 rosemary sprigs, leaves picked
- 2 tbsp extra-virgin olive oil
- 1 tsp white wine vinegar
- 2 large oranges, ½ juiced, 1½ peeled and thinly sliced into rounds
- 85g pack watercress
- 150g pack mangetout, halved lengthways
- 400g tin cannellini beans, drained and rinsed
Each serving contains
- Energy
- 895kJ 213.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 17g
of the Reference intake
Carbohydrate 26.1gProtein 9.4gFibre 8.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the peppers, onion and radishes on a baking tray and drizzle with the olive oil. Season and toss to coat. Bake for 25-30 mins until lightly charred and soft, adding the rosemary for the final 10 mins.
- Mix the extra-virgin olive oil, vinegar and orange juice with some seasoning. Divide the watercress, mangetout, cannellini beans and orange slices between 4 plates. Top with the roasted veg and drizzle with the orange dressing to serve.
- See more Vegan recipes
