Warm butter bean and grilled vegetable salad

I love a hearty salad and as the autumnal days are slowing creeping in I’m looking for warm salads full of colour and flavour. This is a favourite of mine and it’s so quick and easy to make during the week. 

Serves two 

Ingredients:

250g organic butter beans

1 red pepper

1 medium courgette

1 red onion

1 block of halloumi

Handful chopped parsley

Half a packet of mixed salad leaves 

Olives (black or green sliced – your preference)

Olive oil

Salt and black pepper to season

Half a thinly sliced red chilli (de-seed if you prefer)

Lemon

Feta cheese

Method:

Turn the oven on at 200 degrees (if grilling halloumi in the oven) alternatively you can fry the slices in a dry non stick frying pan (no oil required).

 

Cut the halloumi into 1cm strips and place on an oven tray slightly apart, grill in the oven on 200 degrees for 10-15 minutes or until brown.

 

Chop the courgette into medium slices. Deseed the red pepper, slice in half and then into quarters or eighths if you prefer smaller chunks. Peel and half the onion and cut into medium slices. Add these to a griddle with a drizzle of olive oil and grill on a med-high heat. The high heat gives the vegetables a charred taste and stops the water releasing from the courgettes and onions. 

Stir the vegetables frequently to avoid them burning on one side– they will cook within approximately 10 minutes.

 

I find the above method of grilling vegetables quite quick, but if you have more time you can grill them in the oven as well or use your own method. 

In the meantime, wash and drain the butter beans. Mix in the chopped parsley, salad leaves, olives, salt and pepper, red chilli and crumble in the feta cheese. Finish with a drizzle of extra virgin olive oil.

Once the vegetables are ready, mix them into the butter beans and serve immediately topped with the grilled halloumi and a squeeze of lemon juice.

Brie, mushroom and rocket spaghetti

I went into autopilot cooking this meal and forgot to take step by step pictures – sorry! 

Serves 1

Ingredients 

200g cooked Spaghetti (I used whole grain spelt)

4 large chestnut Mushrooms

30g Somerset Brie 

Handful of spinach and rocket

Knob of Butter

Few glugs of Olive Oil 

1 tsp garlic powder

Handful of chopped parsley 

Black pepper and salt

Method

Boil the spaghetti as per the instructions. I usually add olive oil and salt to the water when boiling any pasta.Wash and slice the mushrooms and cook them in a non stick frying pan on a high heat (this prevents the water for releasing) with the butter and olive oil. Sprinkle with garlic powder, black pepper and salt. 

Once cooked mix in the chopped parsley, spinach and rocket, set aside.

Once the spaghetti is ready (al dente is my preference) drain at it to the pan with the mushrooms, spinach and rocket. Ross it together making sure the spaghetti is well coated and add in the chopped Brie, adding it at this stage ensures it melts but also maintains its pieces. Brie is a delicious cheese and will give the spaghetti a great creamy texture. Serve immediately with a final drizzle of olive oil and a sprinkle of chopped parsley to finish. 

This meals goes perfectly with a glass of chilled white wine! You could also try swapping the spinach for kale – if doing this then sauté the kale with the mushrooms so it cooks slightly. Enjoy!