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Ratatouille-Style Salad with Pesto Beans, Roasted Red Peppers + Courgettes
Ratatouille-Style Salad with Pesto Beans, Roasted Red Peppers + Courgettes
Ratatouille-Style Salad with Pesto Beans, Roasted Red Peppers + Courgettes
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Ratatouille-Style Salad with Pesto Beans, Roasted Red Peppers + Courgettes
Ratatouille-Style Salad with Pesto Beans, Roasted Red Peppers + Courgettes
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Ratatouille-Style Salad with Pesto Beans, Roasted Red Peppers + Courgettes

This is an exclusive recipe from Alexandra Stacey's cookbook 'Salad's For All Seasons'.
Alexandra is a food writer, specialising in French family cookbook. You can find more of her recipes on her Instagram @frenchfamilyfood


"This is the salad version of my beloved grandmother’s Corsican ratatouille. My grandparents’ Corsican neighbours grew their own produce in orderly vegetable patches on the slopes of scented Mediterranean hills, and such was the glut, that almost daily, someone would drop by with glossy aubergines, deep-green courgettes, ruby-red peppers, and tomatoes so ripe that they burst when you picked them up" - Alexandra

Alexandra Stacey Alexandra Stacey
Feeds: 4
Takes: 1 hours 20 minutes

Ingredients

1 jar Queen Cannellini Beans - drained + rinsed

6 Romano (sweet) peppers, cored, deseeded, and sliced lengthways

3 tbsp olive oil

1 large courgette, thinly sliced

1 heaped tbsp basil pesto (shop bought or homemade)

16 pitted green olives, thinly sliced

2 tsp finely chopped thyme

Directions

1

Preheat the oven to 200°C (180°C fan/400°F/Gas 6).

2

Place the peppers in a large roasting dish, drizzle with 2 tablespoons olive oil and season well. Roast for 1 hour–1 hour 10 minutes until the skins blister and blacken. Remove, leave to cool, then peel off the skins and discard any remaining seeds.

3

Heat the remaining 1 tablespoon olive oil in a cast-iron pan. Season the courgette slices and fry over a high heat for 3–4 minutes, turning regularly until softened but not browned. Add a pinch of herbes de Provence and set aside to cool.

4

Put the cannellini beans into a large shallow bowl, season with salt and pepper, and stir in the basil pesto dressing. Add the roasted peppers, courgette, olives, and thyme. Mix carefully and serve straight away.

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