Vegetarian haggis with warm butter bean and spinach salad
- Serves 6
Try this Scottish classic with a modern twist!
Published:
Recipe and image courtesy of Waitrose & Partners
Ingredients
- Olive oil 2 tbsp
- Vegetarian haggis 454g, casing removed, cut into 2.5cm pieces
- Grilled Red and Yellow Peppers 200g pack
- Paprika 2 tsp
- Butter beans 420g can, drained and rinsed
- Pitted black olives 150g, drained
- Balsamic vinegar 2 tbsp
- Baby spinach 225g bag
Method
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Step 1
Heat the oil in a large frying pan and gently cook the haggis for 4-5 minutes, stirring occasionally, until it starts to break up and turn crisp. Remove the pan from the heat and cover with foil to keep the haggis warm.
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Step 2
Meanwhile, place the peppers with their oil in another frying pan with the paprika and cook for 2 minutes, then stir in the butter beans and olives and cook for 2-3 minutes, until the beans are heated through. Stir in the vinegar, cook for 1 minute, then remove from the heat.
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Step 3
Place the spinach in a large mixing bowl, add the warm bean mixture and toss to combine. Divide between 6 plates, then spoon the haggis over the top. Serve immediately, with a wholemeal bread such as Waitrose Organic Old Fashioned Wholemeal Batch.
Cook's tips
Alternatively, for a non-vegetarian option, use traditional haggis. Chop as above, then cook as in Step 1, following pack instructions for timings.
