FOOD | 50 PLUS MAGAZINE
Mary Berry
SUMMER RECIPES Cannellini Bean & Roast Pepper Salad with Ciabatta Croutons and Mary Berry’s Honey & Balsamic Vinaigrette Meaty roast peppers, tender cannellini beans with crunchy ciabatta croutons and a drizzle of Mary Berry’s Honey & Balsamic Vinaigrette will make a perfect salad to enjoy this summer.
Preparation time: 15 mins Cooking time: 30 mins Total time: 35 mins Serves: 4
Ingredients: 1 ciabatta 1 tin of white cannellini beans Olive oil for cooking (drizzle) 1 Romaine lettuce 3 red peppers 4tbsp Mary Berry’s Honey & Balsamic Vinaigrette 1 red onion Finely chopped parsley Salt/ pepper (to taste)
Method:
Preheat oven to 180˚C.Tear a ciabatta loaf into bite size pieces, drizzle with olive oil and bake for 8-10 minutes until golden and crispy. Meanwhile cut the red peppers into chunks, drizzle with olive oil, season and place under the preheated grill for 10 minutes until softened and cooked. To the mixing bowl add the drained and rinsed cannellini beans, finely chopped parsley, romaine lettuce and roasted peppers, mix well. Transfer the salad to a serving plate, add croutons and drizzle with Mary Berry’s Honey & Balsamic Vinaigrette. Enjoy! 18
