Warm Tuscan rustic salad

Avg. user rating

4/5
Rate this recipe

Prep time:

Cook time:

Serves: 4

By peacelily

(2 Votes) 5

Ingredients

  • 2 red pepper

  • 1 lemon juiced

  • 2 cloves garlic crushed

  • 1 medium red onion diced

  • 6 medium tomatoes (flavoursome eg plum tomatoes)

  • 1/2 cucumber

  • 1kg charlotte potatoes cut in half

  • 50g Greek yoghurt trimmed

  • 1 red chilli fresh, chopped

  • 1 tin cannellini beans

  • 3 slices bread crusty - eg ciabatta or focaccia. Lightly toasted

Method

<ol> <li>Boil the halved potatoes in salted water for 15-20 minutes.</li> <li>Meanwhile, fry the diced onions on a low heat until soft, but not too brown. Leave to cool.</li> <li>At the same time place the red peppers, whole, under a hot grill for 20 minutes, turning occasionally until blackened and charred.</li> <li>Roughly chop the tomatoes and cucumber.</li> <li>Mix the tomatoes, cannellini beans, cucumber and red onion together.</li> <li>Remove the peppers from under the grill and place in a carrier bag for a couple of minutes to allow the steam to loosen the skin.</li> <li>De-seed the peppers and skin them using a fork, the skin will come away easily.</li> <li>Loosely chop the peppers.</li> <li>Mix the potatoes, peppers and cannellini beans with the rest of the salad.</li> <li>Tear up the bread and toss it in.</li> <li>Mix the olive oil, lemon juice, chilli and garlic together and pour over the salad and serve.</li> </ol>

Handy Hint

<p>To allow the flavours to truly combine, allow the salad to marinate in the dressing for 20 minutes or so before serving.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Vegetarian

  • Low fat

  • Salad

  • Make Ahead

  • tomato

  • italian

Avg. user rating:

4/5

Rate this recipe

Your comments

  • peanutbutterandbanana 08/05/14 23:29

    You mention green beans in the method but not in the list of ingredients - around 100g????

  • lilibet 23/06/12 21:48

    Dh and I have just made and eaten this beween two of us. It's gorgeous and will be made in the Lilibet household again.

  • LemonTurd 17/06/12 19:02

    Can I ask why you have to remove the pepper skins? I'm keen to use this recipe but that skin-removing seems a bit faffy!

  • 16/05/08 18:53

    to peel the skins off easily, place the peppers in a plastic bag when hot, seal and wait a few minutes till cool and the skin slides off.

  • peacelily 19/01/08 15:29

    This is quick to make and delicious, I usually serve it as a main course as it's hearty and robust but it could be served as a side dish too. The only tricky bit is skinning the peppers but it gets a lot easier with time!