Broad
Bean and Flamed Pepper Salad
1 red pepper, deseeded
340g/12oz shelled broad beans
100g/4oz mixed bean sprouts
For
the dressing
30ml/2tbsp
wine vinegar
60ml/4tbsp cold pressed sunflower oil
5~10ml/1~2tsp sesame oil
salt and black pepper to taste
handful of chopped fresh mint
30ml/2tbsp toasted sesame seeds
1.
Halve the deseeded 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 bean
sprouts. Pour the dressing over the vegetables while they are
still warm. Scatter with toasted sesame seeds before serving.
©The Vegetarian
Society 2001
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