Tapas Salad
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Prep: 15 mins
Cook: 15 mins
A smoky butter bean purée topped with griddled veg and leaves. Let every bite take you to sunny Spain.
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354 kcal
(per portion)
Ingredients you'll need
  • 2 red peppers
  • 400g tin of butter beans
  • 1 tbsp red wine vinegar
  • A handful of thyme
  • 1 garlic clove
  • 2 tsp smoked paprika
  • 1 red onion
  • A handful of watercress
  • 2 tsp ground cumin
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
Step by step this way
  • 1.

    Heat your oven to 220C/Fan 200/Gas 7. Put a baking tray on the top shelf to heat up. Cut the peppers into 1-2cm slices, discarding the seeds and white bits. Halve, peel and slice the onion so they're about the same width. Toss with 1 tbsp oil. Season. Tumble onto the warm tray. Roast for 10-15 mins or till a little charred around the edges.

  • 2.

    Drain and rinse the beans. Tip into a pan and pour in enough water to cover. Simmer for 10 mins.

  • 3.

    Peel the garlic. Add it to the beans after 5 mins. Drain the beans and garlic, keeping back a little of the water.

  • 4.

    Purée in a food processor or blender with the cumin, the leaves from the thyme sprigs, 1 tbsp red wine vinegar, 3 tbsp of the bean water from the pan and a good pinch of salt and pepper. No food processor? Mash everything together with a potato masher.

  • 5.

    Whisk the remaining vinegar with 1 tbsp olive oil. Season to taste. Toss the watercress through the dressing.

  • 6.

    Spoon the butter bean purée on plates to create a bed for the salad. Drizzle a little oil over. Dust with paprika. Toss the roasted pepper and onions with the watercress and pile on top. Finish with a little more paprika and olive oil.