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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

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

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

Each serving contains

Energy
895kj
213kcal 11%
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

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