Broad Bean and Flamed Pepper Salad

Ingredients

• 1 red pepper
• 340g shelled broad beans
• 115g mixed bean sprouts

For the Dressing

• 2 tbsp wine vinegar
• 4 tbsp cold-pressed sunflower oil
• 1-2 tsp sesame oil
• Handful of fresh mint
• Salt and black pepper to taste
• 2 tbsp toasted sesame seeds

Method

1. Half and deseed the pepper and barbecue skin side down until it starts to blacken. Put in a strong plastic bag until cool enough to handle. Remove the skin and seeds and reserve any juices to use in the dressing.
2. Make the dressing by whisking the vinegar and oil together. Season with salt and freshly ground black pepper and stir in the chopped mint.
3. Cook the broad beans in boiling water and drain. If the bean skins are tough, pop out the dark green tender centres and discard the skins.
4. Slice the grilled and skinned pepper and mix together with the broad beans and beansprouts. Pour the dressing over the vegetables while they are still warm. Scatter with toasted sesame seeds before serving.