Ital­ian bean & olive salad

Serves 8 Prep 15 mins Cook 15 mins


2 yel­low pep­pers

2 red pep­pers

300g green beans

300g cherry toma­toes, halved

1 tbsp small ca­pers

2 hand­fuls black olives, stoned

4 tbsp olive oil

1 tbsp red wine vine­gar large bunch basil, leaves only, large ones roughly shred­ded, small ones left whole

1 On the bar­be­cue, un­der the grill or over a flame, blacken the pep­pers all over, then pop into a bowl and cover with cling film. Once cool, peel, de­seed and cut into strips, keep­ing any juices.

2 Cook the beans in boil­ing salted wa­ter un­til crunchy but not squeaky, then drain and drop straight into iced wa­ter. To serve, toss every­thing to­gether, adding the shred­ded basil at the last minute, and scat­ter­ing with the small basil leaves to fin­ish.

PER SERV­ING 102 kcals, fat 8g, sat­u­rates 1g, carbs 7g, su­gars 6g, fi­bre 3g, pro­tein 2g, salt 0.2g

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