Roasted Peppers & Bean Salad

Updated: Oct 11, 2019

This salad is so quick and easy to prepare, it makes a wonderful side dish or you can add protein like prawns or tuna to make it a meal.

Roast Peppers & Bean Salad (SERVES 4)


  • 500g green beans, halved

  • 1/2 cauliflower head florets

  • 2 roasted capsicum or approx 8 small pickled peppers

  • 4 tablespoons extra virgin olive oil or inca inchi oil plus extra to serve

  • 1 garlic clove, crushed

  • Apple cider vinegar or juice of one lemon

  • Seaweed salt & pepper

  • 1/2 cup slivered almonds, toasted


  1. In a medium pot, steam green beans & cauliflower florets together.

  2. In the serving dish, add the oil and crushed garlic.

  3. Drain steamed vegetables and add whilst warm to oil & garlic dish

  4. Add sliced peppers, apple cider vinegar, extra oil, salt and pepper to taste and stir through gently.

  5. Top with slivered almonds.


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© 2018 - Current by Melissa Kovacevic - Functional Health Canberra