Broad bean and pepper salad
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Colourful and healthy this oriental-style salad works well with beef or fish and the barbecued pepper and sesame oil give it a smoky flavour
Ingredients
- 1 red pepper340g shelled broad beans
- 115g mixed beansprouts
For the dressing:
- 2tbsp wine vinegar
- 4tbsp cold-pressed sunflower oil
- 1-2tsp sesame oil
- A handful of chopped fresh mint
- Salt and pepper
- 2tbsp toasted sesame seeds
Method
- Halve and deseed the pepper and barbecue skin side down until it starts to blacken. When it's cool enough to handle remove the skin and seeds and reserve any juices to use in the dressing.
- Make the dressing by whisking the vinegar and oil together. Season with salt and freshly ground black pepper and stir in the chopped mint.
- 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.
- 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.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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