Description
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!
Ingredients
Scale
- 3 red romano peppers
- 1 tbsp sherry vinegar
- 1 tbsp extra virgin olive oil
- 1/2 tbsp maple syrup
- zest 1/4 large lemon
- sea salt
- 1/2 x 570g jar Queen Butter Beans (200g drained weight)
- freshly cracked black pepper
- 14–16 Spanish anchovies
- small handful torn basil leaves
Instructions
- 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.