Tender-crisp French beans are paired with sweet roasted peppers and briny olives in a lemon dressing; a short rest lets the flavours settle.
Ingredients
- 400g, trimmed French beans
- 2 medium Red and yellow peppers
- 80g, pitted and halved Black olives
- 15g, chopped Flat-leaf parsley
- 1, zest and 2 tbsp juice Lemon
- 3 tbsp Olive oil
- 1 small clove, finely grated Garlic
- 1/2 tsp, divided Fine salt
- 1/4 tsp Black pepper
Method
- Heat the oven to 220°C (200°C fan). Put the whole peppers on a tray and roast for 25–30 minutes, turning twice, until blistered and softened all over.
- Transfer the hot peppers to a bowl and cover for 10 minutes. When cool enough to handle, rub away the loose skin, remove the stalks and seeds, and slice the flesh into broad strips. Do not rinse away the flavourful juices.
- Bring a large pan of water to a boil and add 1/4 tsp salt. Cook the French beans for 3–4 minutes until bright green and just tender but still offering a little resistance.
- Drain the beans and cool briefly under cold running water to stop the cooking. Drain thoroughly and pat dry; overcooked or wet beans dilute the dressing.
- Whisk the lemon zest and juice with olive oil, garlic, remaining salt and pepper. Add the beans, pepper strips and olives and toss gently.
- Fold through the parsley and leave for 10 minutes at room temperature. Taste and adjust lemon or seasoning, then serve.
Allotment tip
Roast the peppers ahead and keep them covered in the fridge; bring them back to room temperature before tossing with the beans.