Roasted Red Pepper Bean Salad
Gluten-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
A saucy bean salad made with roasted red pepper puree and served up in endive leaves. Bulk up this meal by placing over a bed of sautéed greens, a mixed vegetable salad, or use as a filling for a hearty lunch wrap.
Ingredients
- Roasted Red Pepper Sauce:
- 2 red bell peppers
- 4 garlic cloves
- 1 tablespoon fresh chopped ginger
- 1 leek, sliced
- 1 tablespoon fennel seeds
- 1 teaspoon extra-virgin olive oil
- Juice from 1 lemon
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon sea salt
- ⅛ to ¼ teaspoon cayenne
- Salad:
- 2 cups cooked black turtle beans
- 2 cups cooked navy beans
- 1 yellow bell pepper, diced
- ¼ cup fresh flat leaf parsley
- Leaves from 4 endives
- 100 grams Happy Days Goat Milk Feta Cheese Crumbles
Instructions
Preheat oven to 400F.
Place red bell pepper, garlic cloves, ginger, leek and fennel seeds on a medium-sized cookie sheet. Top with 1 teaspoon extra-virgin olive oil and stir to coat.
Roast in the preheated oven for 25-30 minutes until peppers are soft.
Add vegetables to a blender with lemon juice, oil, salt and cayenne.
Blend until smooth and set aside.
Place salad ingredients in a large bowl.
Top with roasted vegetable puree. Stir to coat.
Allow to chill for a couple of hours for the flavors to develop.
When ready to enjoy, portion out into the leaves, top with goat feta and dig in!