A superhealthy side salad, packed full of vitamin C and perfect for al fresco eating
INGREDIENT :
2 yellow peppers
2 red peppers
300g green bean
300g cherry tomato, halved
1 tbsp small capers
2 handfuls black olives, stoned
4 tbsp olive oil
1 tbsp red wine vinegar
large bunch basil, leaves picked, large ones roughly shredded, small ones left whole
RECIPE DIRECTION :
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.
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.
