Ingredients:
- 1 yellow pepper, sliced
- 100g pack asparagus tips, halved
- 100g California walnuts
- 50g sun-dried tomatoes, sliced plus 3 tablespoon oil
- 400g can cannellini beans, drained and rinsed
- 400g can black beans, drained and rinsed
- 100g bag watercress, thick stalks removed
- 2 tablespoon white wine vinegar
Preparation:
- Preheat the oven to 200°C.
- Place the pepper, asparagus and walnuts on a baking tray and toss in 1 tablespoon oil from the tomatoes, roast for 15-20 minutes.</li?
- Meanwhile, toss together the beans, sun-dried tomatoes and watercress, toss in the pepper mixture. Whisk the remaining 2 tablespoon tomato oil with the vinegar, season and toss into the salad.
