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Roasted pepper and butter bean salad with harissa dressing recipe

Roasted pepper and butter bean salad with harissa dressing recipe

18 ratings

Sweet roasted red peppers bring big flavours to this perfect salad, with creamy butter beans adding protein and a smoky harissa dressing giving a fiery kick to match the summer heat. Mixed through with fresh, raw greens, tangy feta cheese and sweet vine tomatoes to balance the strong flavours, this super veggie salad is great as a main, or as a light side for sharing. See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 272 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 4 mixed-colour peppers, halved
  • 1 tbsp olive oil
  • 400g tin butter beans, drained and rinsed
  • 225g pack sweet vine tomatoes, halved
  • 90g bag rocket and baby leaf salad leaves
  • 15g fresh basil, leaves picked
  • 20g pine nuts, toasted
  • 100g feta
  • 1 tsp red wine vinegar

For the harissa dressing

  • 1 tbsp harissa
  • 1 tbsp extra-virgin olive oil
  • ½ lemon, juiced
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    6g 29%
  • Sugars

    11g 12%
  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 18.7g Protein 11g Fibre 6.5g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Drizzle the peppers with 1 tbsp oil, season, then roast for 40 mins or until soft. Set aside until cool enough to handle, then peel away the skin; thickly slice.
  2. Meanwhile, whisk the ingredients for the harissa dressing in a small bowl with a pinch of salt; set aside.
  3. In a bowl, toss the butter beans, peppers and tomatoes with 1 tbsp dressing. Arrange the salad on a plate; spoon over the pepper mix. Top with basil leaves and pine nuts, then crumble over the feta. Drizzle with the red wine vinegar and dressing, to taste.

See more Summer salad recipes

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