Red pepper and broad bean salad

Name: Red pepper and broad bean salad
Yield: Serves 6
Ingredients: a good pinch of sea salt; 3 tbsp mint leaves, roughly chopped; 150 g beansprouts; about 75 ml olive oil; 1 garlic clove, sliced; crusty warm bread to serve; 1 red onion; 4 tbsp olive oil; juice of ½ lemon; salt and pepper to season; 1 tsp runny honey; 3 garlic cloves, sliced; 2 handfuls of basil leaves; 4 red peppers; 350 g frozen broad beans; a small handful of pecans, roughly chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

I used to peel the outer skin of the peppers with a potato peeler because somewhere I’d picked up the idea that the skin was indigestible. I’ve since decided there’s no need: fresh tender peppers are easy to find and it’s a waste of good flavour and a waste of time. Use only red or yellow peppers for this, as they are much sweeter than green ones.

Ingredients

Vegetarian

Ingredients

Method