Louise’s Low Oxalate Kitchen: Red Pepper, Broccoli & Butterbean Salad

Vegan and Gluten Free. Total Oxalate approx. 40mg

Serves 2 as a main, 4 as a side dish


  • 3 Red sweet peppers
  • 1 packet tender stem broccoli
  • 1 tin butter beans
  • Oliver oil
  • Pinch salt
  • 2 crushed garlic cloves
  • Crushed dried chilli (optional)
  • Squeeze of lemon juice (optional)


Place whole peppers on a tray under a hot grill, keep an eye on them and turn from time to time until the skin chars and they become soft. When cool, remove tops, seeds and skin (if wished), slice. Blanch the broccoli stems so they become bright green and retain crunch (followed by an optional char grill). Mix red peppers, broccoli, butter beans, garlic with pinch salt and good glug of olive oil. Serve warm or cold. Delicious with hummus and olives (remember this will increase the oxalate count). Sprinkle with fresh herbs!

Grilled sweet red peppers
Blanched and char grilled broccoli stems

To make into a vegetarian main add goats cheese or grilled halloumi.

Delicious with low oxalate soft goats cheese

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