Broad Bean and Flamed Pepper Salad
Ingredients
1 red pepper, de-seeded
12oz (340g) shelled broad beans
4oz (115g) mixed bean sprouts
For the dressing:
2 tbsp (30ml) wine vinegar
4 tbsp (60ml) cold pressed sunflower oil
1-2 tsp sesame oil
Handful of chopped fresh mint
Salt and pepper to taste
2 tbsp (30ml) toasted sesame seeds
Method
Halve the de-seeded pepper and barbecue with
skin side down, until it starts to blacken.
Put it in a strong plastic bag until cool
enough to handle.
Cook the broad beans in boiling water and drain.
If the bean skins are tough, pop out the dark
green tender centers and discard the skins.
Make the dressing by whisking the vinegar and
oil together. Season with salt and freshly
ground black pepper and stir in the chopped mint.
If desired, the juices from the pepper can be
added to the dressing.
Remove the skin from the grilled pepper.
Slice it and mix it together with the broad beans
and bean sprouts.
Pour the dressing over the vegetables while they�re
still warm.
Scatter the dish with toasted sesame seeds before
serving.
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