Poppit – We’ve been cooking a lot of delicious meals over the past couple of weeks but all of these have been focused around dinner-time recipes. With our creative cooking bringing more enjoyment both in the kitchen and our tummies, we’ve also been trialing various salads and other lunch-time meals.
This one is very delicious and after eating it at work yesterday, I was feeling full and satisfied all afternoon. I’ve just had it again now and can definitely say that the borlotti beans are full of energy which will last me all afternoon! Making lunches at home is also beneficial in that it’s cheaper than buying something every day and you know that it’s been made fresh.
Roasted Capsicum, Tomato and Borlotti Bean Salad with Lightly Roasted Figs
Ingrediants:
– 1 cup (200g) borlotti beans (found in canned section)
– 2 small red capsicums (300g), seeds removed and quartered
– 3 tomatoes (225g), quartered
– Handful of snow peas
– 60g salad mix (I’ve used a herb salad mix – the added coriander really adds to the flavours!)
– 2 figs, halved
– Parmesan cheese
Method:
1. Preheat oven to 200°C (180°C fan-forced).
2. Line oven tray with baking paper.
3. Place capsicum and tomato on trays skin-side up.
4. Roast, uncovered, for about 35mins or until the skin blisters and blackens on capsicum and tomatoes soften.
5. Remove from oven and place capsicum in bowl, cover with plastic wrap and leave for 5 mins.
6. While waiting, place figs on tray with a sprinkle of parmesan on each. Place under grill for about 4 mins or until warm with cheese melted.
7. Peel skins from capsicum and tomato and chop roughly.
8. Place all ingredients in bowl and season with dressing.
Dressing:
– Mix together 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons finely chopped fresh oregano and 1 clove of garlic, crushed.
Cooking with a Puppet 