Jan 2, 2026
Vegan Warm Mediterranean Lentil Bowl
Discover the comforting yet vibrant flavours of Spain in this entirely plant‑based lentil bowl. We
Serves 4 | Prep 15m | Cook 1h
Runner beans with caramelised peppers, sherry vinegar and Aragon olives
Serves 4 | Prep 15m | Cook 10m
A vibrant and refreshing late-summer dish, these runner beans are tossed with caramelised peppers, Aragon olives and a splash of sherry vinegar, then left to marinate so the flavours deepen. Finished with fresh herbs, it’s a simple yet flavour-packed recipe that works beautifully as a side or light starter.Ingredients
-
- Runner beans
- Caramelised peppers
- Red onion & garlic
- Aragon olives
- Sherry vinegar
- O-Med Picual olive oil
- O-Med Flor de sal, to taste
- 1–2 tsp Salsa Ruda La Chipotlera
- Fresh herbs
Method
- Blanch runner beans until tender but with bite.
- Mix peppers, onion, garlic, olives, sherry vinegar, olive oil, flor de sal & Salsa Ruda in a bowl.
- Toss in the warm beans and let sit a few hours.
- Serve at room temperature with plenty of fresh herbs.
Chefs Notes
The Salsa Ruda is what makes this recipe truly stand out – it ties all the flavours together with depth and character.
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