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Roasted radish, orange and white bean salad recipe

Roasted radish, orange and white bean salad recipe

4 ratings

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
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    1g 7%
  • Sugars

    17g 19%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 26.1g Protein 9.4g Fibre 8.5g


  1. 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.
  2. 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.

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