Dwarf bean and roasted pepper salad with pine nuts
recipe
Dwarf bean and roasted pepper salad with pine nuts
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This delicious combination of roasted peppers and green beans makes a great side salad
Ingredients
- 2 red peppers
- 250g dwarf beans, topped and tailed
- 1 clove garlic, crushed
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- A few basil leaves, shredded
- 25g pine nuts, toasted
Serves:
4
Preparation:
10
Cook Time:
25
Total Time:
35min
Directions
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- First roast the peppers. Pre-heat the oven to /Gas Mark Put the peppers into a roasting pan and cook in the pre-heated oven for - 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.
- While the peppers are cooling, bring a pan of salted water to the boil. Add the dwarf beans and simmer for 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.
Source: British beans and peas
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