INGREDIENTS:
1 RED PEPPER
340g (12oz) SHELLED BROAD BEANS
115g (4oz) MIXED BEAN SPROUTS
FOR THE DRESSING:
2TBSP WINE VINEGAR
4TBSP COLD-PRESSED SUNFLOWER OIL
1-2 TSP SESAME OIL
HANDFUL OF CHOPPED FRESH MINT
SALT AND PEPPER TO TASTE
2TBSP TOASTED SESAME SEEDS |
METHOD:
1. Halve and deseed the pepper and barbecue skin side down until it starts
to blacken. Put in a strong plastic bag until cool enough to handle.
Remove the skin and seeds and reserve any juices to use in the dressing.
2. Make the dressing by whisking
the vinegar and oil together. Season with salt and freshly ground black
pepper and stir in the chopped mint.
3. Cook the broad beans in boiling
water and drain. If the bean skins are tough, pop out the dark green
tender centres and discard the skins.
4. Slice the grilled and skinned
pepper and mix together with the broad beans and beansprouts. Pour
the dressing over the vegetables while they are still warm. Scatter
with toasted sesame seeds before serving. |
