VEGETABLE SALAD
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Serves 4 (as a side dish)
Ready in 35 minutes, plus cooling time
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2 red peppers
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250g green beans, topped and tailed
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1 garlic clove, crushed
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3 tbsp olive oil
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1 tbsp white wine vinegar
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a few basil leaves, shredded
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25g pine nuts, toasted
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salt and pepper
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First roast the peppers. Pre-heat the oven to 240˚C/Gas Mark 9. Put the peppers into a roasting pan and cook in the pre-heated oven for 15-20 minutes, turning occasionally, until the skin begins to blacken and blister. Remove the peppers from the oven, put them into a plastic bag, fold the top of the bag over and leave the peppers to cool a little.
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While the peppers are cooling, bring a pan of salted water to the boil. Add the green beans and simmer for 4-5 minutes until tender. Refresh the beans briefly under cold water, drain and place in a serving bowl. Add the garlic, olive oil, vinegar and some salt and pepper to taste and set aside.
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When the peppers are cool enough to handle, remove them from the bag. Remove and discard the skins (which should peel off fairly easily), then remove and discard the stalk and seeds. Cut the peppers into thick slices and place in the bowl with the beans. Add the basil and stir to combine.
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Just before serving, sprinkle the salad with the toasted pine nuts.