- 2 yellow peppers
- 2 red peppers
- 300g green bean
- 300g cherry tomato, halved
- 1 tbsp small capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 2 handfuls black olives, stoned
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp red wine vinegar
- large bunch basil, leaves picked, large ones roughly shredded, small ones left whole
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
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.