A superhealthy side salad, packed full of vitamin C and perfect for al fresco eating
Prep:15 mins
Serves 8
2 yellow peppers2 red peppers300g green bean300g cherry tomato, halved1 tbsp small capers2 handfuls black olives, stoned4 tbsp olive oil1 tbsp red wine vinegarlarge bunch basil, leaves picked, large ones roughly shredded, small ones left whole
STEP 1On 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.STEP 2Cook 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.
