A hearty roasted vegetable salad with creamy tahini dressing, fresh herbs, and Queen Butter Beans — great warm or at room temperature.

Servings 4

Ingredients

• 1 jar Queen Butter Beans, drained and rinsed
• 1 large red pepper, sliced
• 1 red onion, sliced
• 1 courgette, diced into 2cm chunks
• 1 medium aubergine, diced into 2cm chunks
• 1.5 tablespoons olive oil
• 1 pinch salt and black pepper, to taste
• 20 grams fresh parsley, finely chopped
• 20 grams fresh mint, finely chopped
• 60 grams tahini
• 1.5 tablespoons lemon juice
• 2 tablespoons water
• 1 teaspoons salt
• 1 tablespoons plain yogurt (soya works great)

Steps

1. Preheat the oven to 200°C (fan 180°C / gas mark 6).
2. Roast the vegetables. Add the red pepper, sliced red onion, diced courgette, into 2cm chunks, and 1 medium aubergine, diced into 2cm chunks to a large sheet tray. Toss with olive oil and season generously with salt and black pepper, to taste. Spread in a single layer — don’t overcrowd or they’ll steam. Roast for 25–27m until softened and slightly charred at the edges. Allow to cool slightly.
3. Then make the Tahini Dressing, Add the tahini, lemon juice, water, salt, and plain yogurt (soya works great) to a bowl and whisk until smooth and creamy. Alternatively, blend everything together for an extra silky texture. If the dressing is too thick, add a little more water, a splash at a time.
4. Once the vegetables have cooled slightly, add them to a large bowl along with the Queen Butter Beans, drained and rinsed, fresh parsley and fresh mint. Pour over the tahini dressing and toss to combine.
5. Taste and adjust with more salt, pepper, or lemon juice as needed. Garnish with extra fresh herbs and serve warm or at room temperature.

Notes

The dressing thickens as it sits — loosen it with a splash of water if needed before dressing the salad. Soya yogurt keeps this fully plant-based, but any plain yogurt works. Leftovers keep well in the fridge for up to 2 days; the flavours deepen overnight.