Method:
- Heat 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.
Cook's tip
Alternatively, for a non-vegetarian option, use Macsween Handmade Traditional Haggis, chop as above, then cook as in Step 1.
Drink
Try a crisp white wine such as a Sauvingnon blanc. The Fresh, clean fruit flavors work well with the olives and dressing.