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Butternut, tomato and black-eyed bean salad

Recipe from: 16 October 2015
recipe, salad, vegetables

Ingredients 10
Servings 6
Time 20 min + Standing time


  • 1
    large butternut, peeled and cubed
  • 3
    firm tomatoes, cut into wedges
  • olive oil
  • 180
    black-eyed beans, cooked and drained
  • 4-5
    radishes, thinly sliced
  • 1
    celery stick, finely sliced or use a vegetable peeler to cut ribbons
  • 30
    chopped flat-leaf parsley
  • 2
    spring onions, finely sliced
  • 125
    gorgonzola (optional)
  • balsamic vinegar


Preheat oven to 200°C.

Put the butternut and tomatoes on a roasting tray and drizzle with olive oil. Roast in a preheated oven until tender and slightly charred.

Once the butternut has cooled, toss gently with the beans, radish, celery, parsley and spring onions.

Add the cheese, if using, and drizzle with olive oil and balsamic vinegar. Season to taste.

Text and image:Ideas magazine

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Read more on: recipe  |  vegetables  |  salad


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