Denise says:

  • This is a fresh and satisfying dish that works beautifully as a light
  • main or a generous side.
  • Creamy chickpeas and cannellini beans are mixed with roasted red pepper and red onion, crisp asparagus and mangetout, then tossed in a bright lemon and Dijon dressing, finished with fragrant herbs and crunchy pumpkin seeds.
  • Preparation Time: 25 minutes
  • Cooking time: 20 minutes
  • Serves:  4-5 people

Ingredients:

  • 1 red pepper – core removed and roughly chopped
  • 1 small red onion – sliced
  • 2 tablespoons olive oil
  • Pinch chilli flakes
  • 1 teaspoon smoked paprika
  • Salt & black pepper
  • ~
  • 150g fresh thin asparagus – snap off woody ends, cut into 3-4 cm pieces
  • 100g mange tout – roughly chop, leave raw
  • 1 tin (400g) chickpeas – drained & rinsed
  • 1 tin (400g) cannellini beans – drained
  •  
  • Dressing
  • Zest & juice of 1 lemon
  • 2–3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic – grated
  • Honey or maple syrup – just a drizzle
  •  
  • To finish:
  • Big handful fresh parsley and dill
  • 2 tablespoons pumpkin seeds

Method

  1. Heat oven to 200°C. Toss pepper and onion with olive oil, chilli flakes, paprika, salt & pepper. Roast for 20 minutes until soft and slightly charred.
  2. Blanch the asparagus in salted boiling water for 2 minutes, then drain and set aside.
  3. Make the dressing. Whisk lemon zest & juice, olive oil, mustard, garlic, and a tiny drizzle of honey. Taste and adjust.
  4. In a big bowl, gently mix the beans with the warm roasted vegetables, asparagus and mange tout. Pour over dressing and toss.
  5. Garnish with the herbs. Scatter pumpkin seeds and some black pepper.
Tagged in: Asparagus, Brunch, Buffet, Cannellini beans, Chickpeas, Dill, English, Garlic, lemon, Lunch, mange tout, Olive Oil, Paprika, Parsley, Pumpkin Seeds, red onion, Red Pepper, salad, Side dish