Home
Recipes
Dairy free

Bulgur wheat and honey-roasted parsnip salad

Carrot recipes

Bulgur wheat and honey-roasted parsnip salad

30 minutes

Cavallucci

Biscuit recipes

Cavallucci

20 minutes

Sautéed baby greens

Asparagus recipes

Sautéed baby greens

45 minutes

Pot au feu-inspired chicken stew

Chicken recipes

Pot au feu-inspired chicken stew

1 hour 20 mintues

Nasi goreng-inspired rice with crispy sriracha tofu

Asian recipes

Nasi goreng-inspired rice with crispy sriracha tofu

15 minutes

Cumin-spiced cauliflower with roast tomatoes

Cauliflower recipes

Cumin-spiced cauliflower with roast tomatoes

45 minutes

Golden soup

Butternut recipes

Golden soup

30 minutes

Roast pumpkin wedges with swiss chard and quinoa pilau

Vegan recipes

Roast pumpkin wedges with swiss chard and quinoa pilau

30 minutes

Seared tuna with agrodolce

Mediterranean

Seared tuna with agrodolce

10 minutes

Spicy steak kebab tacos with pickled pineapple

Beef recipes

Spicy steak kebab tacos with pickled pineapple

5 minutes

Summer fruit and yoghurt bowl

Breakfast recipes

Summer fruit and yoghurt bowl

Marinated charred vegetables with butter beans

Beans recipes

Marinated charred vegetables with butter beans

20 minutes

Load more

Marinated charred vegetables with butter beans

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus 1 hour marinading time

Cooking Time 20 minutes

Ingredients

450 g Woolworths tricolore peppers
2 brinjals, sliced
1 x 400 g can drained and rinsed butter beans
fresh mint, for serving
To make the dressing:
¼ cup canola oil
3 T white wine vinegar
1 clove garlic, chopped
½ lemon, juiced
1 T honey
1 t ground cumin

Method

Chargrill the Woolworths tricolore peppers over a gas flame or on the braai until mostly blackened and charred all over.
Slice the brinjals and grill until just catching and al dente. Place the peppers and brinjals in a bowl, cover with clingwrap and allow to steam for 10 minutes.
Meanwhile, make the dressing: combine canola oil, white wine vinegar, chopped garlic, lemon juice, honey, ground cumin and season to taste.
Peel the peppers and remove the seeds. Pour over the dressing and massage lightly. Marinate for 1 hour, then serve with fresh mint and the drained and rinsed butter beans.

Browse more vegetarian meals here