Perello

RECIPESJudiones with Confit Tomatoes, Roasted Peppers, Fennel & Spinach
a white tray with red rim of Judiones with Confit Tomatoes, Roasted Peppers, Fennel & Spinach and next to it a perello tin with flowers
RECIPES

Judiones with Confit Tomatoes, Roasted Peppers, Fennel & Spinach

  • Preparation Time: 0
  • Ready In: 10 mins
  • Serves: 10 people

Made for sharing, this vibrant judiones salad brings together creamy Perelló beans, sweet confit tomatoes, roasted peppers, spinach and crisp shaved fennel, finished with lemon, parsley, smoked paprika and plenty of extra virgin olive oil. Developed for our collaboration with @tastemakersclub and @secondsundaysupperclub, it’s generous, fresh and full of flavour.

Method

  1. Add the butter beans, roasted peppers, fennel, spinach and confit tomatoes to a large bowl.  
  2. Season generously with salt, black pepper and smoked paprika.  
  3. Add plenty of olive oil and the juice of one lemon. Toss everything together gently so the beans don’t break up.  
  4. Add the fresh herbs and taste. Adjust with more lemon, olive oil, salt or paprika as needed.  
  5. Leave to sit for at least 30 minutes before serving so all the flavours can mingle. Give it another gentle toss just before serving. 

Ingredients

400g Perelló butter beans

½ jar roasted peppers, drained and sliced

50g spinach, roughly chopped

100g confit tomatoes with a little of their oil

½ tsp smoked paprika

Small handful fresh parsley, roughly chopped

½ lemon, to taste

½ small fennel bulb, finely shaved

1–2 tbsp extra virgin olive oil

Salt and black pepper, to taste

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