ROASTED ROMANO PEPPERS WITH WHITE BEANS, TOMATOES AND TAGGIASCHE OLIVES
Sweet tomatoes, roasted peppers and small, plump Taggiasche olives ensure a good mix of flavours in this colourful, vibrant dish that’s perfect for a summer lunch outdoors.
Preparation 30 minutes, plus resting Cooking 1 hour Serves 6
6 MEDIUM ROMANO PEPPERS
350G MIXED TOMATOES, HALVED
5 SPRIGS OF THYME, LEAVES PICKED
HEAPED ½ TBSP DRIED CHILLI FLAKES
50ML OLIVE OIL, PLUS EXTRA FOR THE BEANS
A HANDFUL OF FRESH OREGANO LEAVES
A HANDFUL OF EDIBLE FLOWERS, SUCH AS BORAGE
FOR THE BEANS
600G FRESH CANNELLINI BEANS, OR OTHER WHITE BEANS, PODDED
100G CHERRY TOMATOES 2 GARLIC CLOVES
2 BAY LEAVES
2 SPRIGS OF THYME 30 TAGGIASCHE OLIVES
1 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Place the beans, cherry tomatoes, garlic, bay leaves and thyme in a baking tray or dish and add cold water until the beans are just covered, along with a splash of olive oil. Cover with foil and bake in the oven for 45 minutes to an hour, or until the beans are tender. Once the beans are cooked, season with salt and black pepper.
2 Meanwhile, place the whole peppers, halved tomatoes, thyme, chilli flakes and olive oil in a tray, add a pinch of salt, and place under a hot grill for 10-15 minutes, turning once, and then rest for a further 10 minutes.
3 Add the olives to the beans. Spoon into a dish and lay the peppers and tomatoes on top, finishing with a sprinkle of oregano and edible flowers.