Subs November 2017
Subs November 2017
Vegetarian Haggis with Warm Butter Bean and Spinach Salad Recipe

Vegetarian Haggis with Warm Butter Bean and Spinach Salad


Crispy pan-fried vegetarian haggis, with a vibrant warm salad of spinach, butter beans and peppers, makes a great seasonal starter or light lunch.

  • 2 tbsp rapeseed oil
  • 454g Macsween Vegetarian Haggis, casing removed, cut into 2.5cm pieces
  • 200g marinated & grilled red and yellow peppers
  • 2 tsp paprika
  • 420g can butter beans, drained and rinsed
  • 150g pitted black olives, drained
  • 2 tbsp balsamic vinegar
  • 225g bag baby spinach
  • 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.
  • 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.
  • 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.
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