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Whisper it quietly, but salad season is here! I’ve already got things going with my Raw Asparagus Salad with Lemon, Hazelnuts & Pecorino, but today I’ve got a slightly Spanish-inspired number that is just as good by itself as it is as part of a larger spread: say hello to my salad of Roasted Peppers with Butter Beans and Anchovies.
Long, pointy romano peppers are either grilled or barbecued until blistered, and then the skins are slipped off before they’re marinated in a sweet and tangy mixture of olive oil, lemon zest, sherry vinegar and extra virgin olive oil. Then, plum, creamy bean butter beans are folded in before the whole thing is finished off with a generous scattering of skinny silver Spanish anchovies and plenty of fresh basil.
Spanish Anchovies
The anchovies I usually use in recipes are those highly salty brown ones (as seen in my Anchovy Carbonara) which melt pleasingly into butters and sauces when they hit a hot pan. I love those anchovies, but those are not the anchovies we’re using today. As the fish special at The King’s Arms in Elham the other week (the food greatly improved from when I wrote that initial review!) I had pan fried stone bass on a potato salad of new potatoes (obviously), black olives, sun-dried tomatoes and these skinny silver Spanish anchovies and it was absolutely lovely, the anchovies – which are a lot milder than their brown siblings – really vibing with those Mediterranean flavours. Which is why I’ve used them in this salad. Find them in the deli section of the supermarket (these ones came from M&S on Ocado) but if you can’t, very good quality brown anchovies will still work well, just be a little more sparing with them as they are a lot more salty!
Frequently Asked Questions
Can I substitute the sherry vinegar for a different vinegar?
Can I use tinned butter beans instead of jarred ones?
You can and you’ll need a drained weight of 200g, but do read why if you can easily buy them in your country (we now have so much excellent choice here in the UK!) I really prefer jarred butter beans here.
Can I make this recipe for Roasted Peppers with Butter Beans and Anchovies ahead?
Yes! Make and marinate the peppers up to three days in advance; just bring them up to room temperature before adding the butter beans for a 5 minute (at least, don’t stress if it is longer because you’re busy working on other dishes!) rest in the marinade.
This simple, slightly Spanish-inspired salad of Roasted Peppers with Butter Beans and Anchovies is delicious by itself or as part of a large spread with lots of crusty bread to mop up the delicious marinade!
Split the peppers in half down the middle, de-seed them and remove the green tops. Place skin side up on a foil lined baking tray and grill on the highest setting for 12-14 minutes until the peppers are soft and very blistered and charred.
Place the peppers in a disposable plastic bag and tie a knot in the top, or place them in a glass bowl covered with cling film to steam for 10 minutes.
Meanwhile, in the bottom of a medium bowl whisk together the sherry vinegar, olive oil, maple syrup, lemon zest and a very generous few grinds of salt.
Peel the charred skins from the peppers and tear them into the dressing. Stir well to coat and leave to marinate for 20 minutes.
Drain and rinse the butter beans, patting them dry on a piece of kitchen paper. Stir into the peppers and leave to marinate for a further 5 minutes.
Check the seasoning of the dressing to see if you want to add any more salt, season with black pepper and transfer the peppers, butter beans and their dressing onto a serving dish. Scatter over the anchovies and the basil just before serving.
Notes
If you’ve got it going for another meal you can barbecue the peppers instead, brushed with a slick of olive oil before steaming them in the bag and proceeding with the recipe.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
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