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Broad Bean and Red Pepper Salad

About this recipe
Healthiness : (34 votes)
Difficulty:  1 out of 5 difficulty
Preparation Time: 25 minutes
Cooking Time: 10 to 30 minutes
Number of servings: 4
This is a vegan recipe

Broad beans come in pods, like huge pea pods.  You need to split open the pod and take the beans out, this is called shelling

  • 1 red pepper, halved and deseeded
  • 350g (14oz) shelled broad beans
  • 100g (4oz) mixed bean sprouts

For the dressing:

  • 30ml (2 tablespoons) wine vinegar
  • 60ml (4 tablespoons) cold pressed sunflower oil
  • 5-10ml (1-2 teaspoons) sesame oil
  • salt and black pepper 
  • handful of chopped fresh mint
  • 2 x 15ml spoons (tablespoons)toasted sesame seeds
  • Chopping Board
  • Sharp Knife
  • Teaspoon
  • Tablespoon
  • Weighing Scales
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Put the deseeded pepper halves under a hot grill and grill skin side up until it starts to blacken.  Or put the pepper halves in a hot frying pan/griddle skin side down until it starts to blacken
  2. Put it in a strong plastic bag, fold the top over to keep the steam in, then leave until cool enough to handle 
  3. Remove the skin (this can be fiddly have patience) and reserve any juices to use in the dressing
  4. Make the dressing by whisking the vinegar and oil together. Season with salt and freshly ground black pepper and stir in the chopped mint
  5. Cook the broad beans in boiling water until just tender (approximately 5 minutes for baby beans, 10 minutes or more for older bigger beans) and drain. If the bean skins are tough, pop out the dark green tender centres and discard the skins
  6. Slice the grilled and skinned pepper and mix together with the broad beans and bean sprouts 
  7. Pour the dressing over the vegetables while they are still warm 
  8. Scatter with toasted sesame seeds before serving
Broad Bean and Red Pepper Salad - print view  Broad Bean and Red Pepper Salad - print view

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