Broad Bean and Charred Pepper Salad

Ingredients

• 1 red pepper, halved and deseeded
• 340g shelled broad beans
• 115g bean sprouts

For the Dressing

• 2 tbsp white wine vinegar
• 4 tbsp olive or rapeseed oil
• 1 tsp sesame oil
• A handful of fresh mint
• Salt and black pepper, for seasoning

To serve

• 2 tbsp toasted sesame seeds

Method

1. Skin side down on a barbecue or skin side up under a hot grill, cook the peppers until the skin starts to blacken. Transfer to a strong plastic bag and tie or clip to seal. Set aside until cool enough to handle. This will make it easier to remove the skin. Remove the skin and seeds and reserve any juices in the bag to use in the dressing. Cut the pepper into thin slices.
2. In a small bowl, whisk the vinegar and oil together. Add in any pepper juices. Season with salt and freshly ground black pepper and stir in the chopped mint. Set aside.
3. Cook the broad beans in boiling water for 3 minutes. Remove from the boiling water and set aside to drain and cool slightly.
4. In the same water, blanch the beansprouts for 1 minute. Drain and set aside to cool.
5. In a serving bowl, mix the sliced pepper, broad beans, and beansprouts. Pour the dressing over the vegetables while they are still warm. Scatter with toasted sesame seeds before serving.