Recipe of the week

This is a great dish to make in advance and have for lunch with couscous, says

Lola Milne. If you don’t have butterbeans you can use cannellini or haricot.

Butterbean, pepper and walnut salad

Serves 2 generously for the dressing: 3 red, orange or yellow peppers 75g walnuts large bunch of parsley, finely chopped 1 garlic clove, finely chopped 5 tbsp olive oil 1 tbsp sherry vinegar for the salad: 200g cherry tomatoes, halved 400g tin butterbeans, drained and rinsed 1 small red onion, sliced as finely as possible

2 tbsp capers, drained and roughly chopped salt and freshly ground black pepper

• Preheat the oven to 220°C. Put the whole peppers on a roasting tray and roast for 30-35 minutes until well blackened, adding the walnuts to the tray for the final 3 minutes of roasting, until a shade darker and smelling fragrant.

• Once the peppers are cooked, tip into a bowl and cover with clingfilm (this will make peeling much easier) and set the walnuts aside to cool.

• When the peppers are cool enough to handle, peel, deseed and finely chop them. Once the walnuts are cool, finely chop.

• In a large bowl, make the dressing: mix the chopped peppers and walnuts with the parsley, garlic, oil and vinegar, then season. Toss with the tomatoes, butterbeans, red onion and capers. Serve on couscous or with garlic-rubbed toast.

Taken from Take One Tin by Lola Milne, published by Kyle Books at £14.99. To buy from The Week Bookshop for £12.99, call 020-3176 3835 or visit theweek.co.uk/bookshop.