Beans are a great source of plant protein but they are also a form of complex carbohydrate, which helps to make this dish balanced as well as delicious! It’s so easy to get stuck into a routine of having rice, pasta or potatoes as the base of a meal, so if you fancy mixing it up and trying something a bit different, I encourage you to give this recipe a go!
Time: 35-40 minutes
Serves: 2
Ingredients:
1 x yellow pepper
1 x tin butter beans
200g cherry tomatoes
8 sundried tomatoes
1 stock cube
200ml water
1 handful basil
Handful of spinach
1 teaspoon paprika
Salt & pepper
2 tablespoon of oat creme fraiche or creme fraiche
2 fillets of salmon
Method:
Preheat oven to 180 degrees.
Chop the yellow pepper and add to a hot pan with oil.
Whilst cooking, chop the sundried tomatoes into small pieces and add to a pan along with the whole cherry tomatoes.
Stir for 5 minutes and add in the chopped basil stems, (leaving the tips until the end) stock cube and water as well as salt, pepper and paprika.
Leave to simmer for 20 minutes.
Whilst simmering, place the salmon fillets on a tray and season with salt, pepper and a drizzle of olive oil. Place in the oven for 10-15 minutes until cooked.
Meanwhile, add the butter beans, creme fraiche and spinach to the pan and stir for another 5 minutes. (If dairy free, oat creme fraiche is a great substitute.)
Serve in a bowl and add the salmon and remaining chopped basil leaves.