KEY POINTS:
A fresh change-of-season salad with Mexican flavours to tempt the tastebuds. Ideal food to enjoy outside on those long spring-summer evenings
Serves 4
2 red peppers
3 handfuls green beans
1 Tbs olive oil
1 cup kalamata olives
1 350g jar el Navarrico chickpeas (available at Sabato)
Zest of one lemon
1 clove garlic, finely diced
1 tsp caster sugar
1 Tbs white wine vinegar
3 Tbs extra virgin olive oil
Flaky sea salt and freshly ground black pepper
1. Halve the peppers, remove the cores and seeds then slice. Trim the beans, removing any strings if necessary.
2. Heat the oil in a pan and toss the peppers and beans for 2-3 minutes.
3. Pit the olives and drain the chickpeas then combine with the peppers and beans.
4. Whisk the zest, garlic, sugar, vinegar and olive oil. Pour over the ingredients, season, gently toss and serve.
