Asparagus, spinach & smoky paprika butter bean salad

Serves: 4 Prep: 10 mins Cook: 20 mins

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1 Pre-heat oven to 200°C/ Fan 180°C/ Gas Mark 5. In a roasting pan, add 200g (7oz) canned butter beans, rinsed and patted dry, 2 tsp olive oil, 1 tsp smoked paprika and 1 tsp chilli flakes. Mix together then push to one side of the roasting tray. To the empty side of the tin, add 125g asparagus, woody ends removed, and roll in the oily mixture. Spread out the asparagus then sprinkle the beans and asparagus with 1 tsp sea salt. Place in the hot oven.

2 Roast for 12 -15 mins, depending on the thickness of the asparagus. The beans should be crispy and a little hairy! When cooked, remove the tray from the oven. Remove the asparagus from the tray, slice each spear into three piece and leave to one side. 3 To make the dressing add ½ juiced lemon, 2 tbsp olive oil, 2 cloves of crushed garlic and some seasoning to a cup and mix well.

4 Add 250g (8oz) washed spinach leaves to a large bowl with the dressing, turn over to coat the leaves, add the asparagus pieces, season and gently turn.

5 Put the leaves on a presentation plate, scatter over 1 large roasted pepper (from a jar) finely sliced, roasted beans and 120g (4oz) crumbled feta, then finish with a grind of black pepper.