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Butterbean and Roasted Vegetable Salad

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 397 kcal


  • 1 tbsp extra virgin olive oil
  • 400 g butter beans, drained
  • 1 red onion, peeled, halved and sliced
  • 1 garlic clove, crushed
  • 2 courgettes, sliced
  • 250 g plum tomatoes, halved
  • 120 g fresh spinach
  • 1 tsp salt
  • 2 tsp dried oregano
  • 2 tbsp chopped chives
  • drizzle of balsamic Vinegar, to serve (optional)


  • Pre-heat the oven to 200°C and line or grease a baking tray. Add the tomatoes, garlic, red onion and courgette to the baking tray and drizzle over the oil and salt. Mix everything well to coat.
    Butterbean and Roasted Vegetable Salad
  • Place the baking tray in the oven and roast for 20 minutes, until the tomatoes have blistered a little and the vegetables are soft.
    Butterbean and Roasted Vegetable Salad
  • Immediately after removing the baking tray, add the spinach leaves and butter beans and stir through the hot vegetables until wilted and heated through. The tomatoes should be soft enough to coat everything well.
  • Sprinkle over the dried herbs and balsamic vinegar and divide between plates, scattering over the chives.