2 tbsp olive oil
454g Vegetarian Haggis, casing removed, cut into 2.5cm pieces
230g jar Fragata Pimiento piquillo 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 olive bread