Tapas Salad
Clock Image
Prep: 15 mins
Cook: 15 mins
A smoky butterbean houmous topped with griddled veg and leaves. Let every bite take you to sunny Spain.
This recipe is a:
See this week's box.
Ingredients you'll need
  • A 400g tin of butter beans
  • 1 tbsp red wine vinegar
  • A handful of rosemary
  • 1 garlic clove
  • 2 tsp smoked paprika
  • 1 red onion
  • A handful of watercress
  • 2 pointed red peppers
  • 2 tsp ground cumin
From your kitchen
  • Sea salt and freshly ground pepper
  • 4-5 tbsp olive oil
Step by step this way
  • 1.

    Preheat your oven to 220C/Fan 200/Gas 7. Set a baking tray on the top shelf to heat up. Cut your pepper into 1-2cm slices. Halve, peel and slice your onion about the same width. Toss with 1 tbsp oil. Season. Tumble onto the warmed tray. Roast for 10-15 mins or till a little charred around the edges.

  • 2.

    Drain and rinse your beans. Tip into a saucepan with enough water to cover. Simmer 10 mins. Peel your garlic. Add it to the beans half way through their 10 mins. Drain the beans and garlic. Puree in a food processor or blender with the cumin, leaves from a spring of rosemary, 1 tbsp red wine vinegar and a good pinch of salt and pepper.

  • 3.

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

  • 4.

    Paint the butter bean puree 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.

  • 5.