Roasted Vegetable White Bean Salad

Warm Roasted Vegetable and White Bean Salad

This simple warm salad is packed full of antioxidant rich vegetables, including beta carotene, which is a precursor to vitamin A. Sprinkle with some iodine rich seaweed flakes just before serving. For additional protein, add one hard boiled egg per serving.

Serves: 4


450g butternut squash peeled and cut into 2cm cubes 

1 sweet potato peeled and cut into chunks 

2 red onions cut into wedges 

2 red peppers cut into large chunks 

2 yellow peppers cut into chunks 

2 courgettes cut into thick slices 

2 x 400g tins of cannellini beans drained and rinsed 

1 nori sheet crumbled or sea vegetable flakes 

2 tablespoons chopped fresh mint 

2 tablespoons pine nuts to serve.


2 tablespoons coconut oil

2 garlic cloves crushed

½ teaspoon ground cumin

Zest and juice of ½ lemon

2 teaspoons of honey

Salt and freshly ground black pepper.


  • Heat the coconut oil in the pan and stir in the remaining ingredients to make the marinade. 
  • Heat the oven to 200 degrees C.
  • Place the vegetables in a roasting dish and drizzle over the marinade.
  • Season with salt and pepper.
  • Bake in the oven for 30 minutes.
  • Remove the dish from the oven and stir in the beans.
  • Return to the oven for 10 minutes until the vegetables are tender.
  • Sprinkle over the nori or sea vegetable flakes, fresh mint leaves and pine nuts to serve.