• 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


  1. Preheat the oven to 200°C.
  2. 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?
  3. 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.