Recipe and image courtesy of Happy Skin Kitchen


  • 250g Cherry tomatoes halved
  • 1 Red pepper thinly sliced
  • 1 Yellow pepper thinly sliced
  • 1 Orange pepper thinly sliced
  • 1 tin of cannellini beans drained and rinsed
  • A few sprigs of fresh rosemary
  • 1 Bay leaf
  • 2 cloves of garlic crushed
  • Zest of half a lemon
  • 4tbsp Extra virgin olive oil
  • 1tsp Chilli flakes
  • Salt and pepper to taste


  • STEP 1

    Add the tomatoes, peppers, rosemary and bay leaf to a large roasting tin. Drizzle with 2 tbsp olive oil, sprinkle with a generous pinch of salt and toss everything together. Roast in the oven at 180°C/Gas Mark 4 for 40 minutes, giving a good stir after 30 minutes.

  • STEP 2

    In the meantime, mix the cannellini beans with the rest of the oil, crushed garlic cloves, chilli flakes, lemon zest and a pinch of salt. Once the peppers have been roasting for 40 minutes, stir through the beans and cook for another 10 minutes.

  • STEP 3

    Remove the bay leaf and rosemary sprigs then serve with some crusty bread.