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.