BROAD BEAN & RED PEPPER SALAD RECIPE

Ingredients
150g of frozen broad beans
A small handful of almonds
250g of roasted red peppers in brine
A large handful of parsley (chopped)
1.5 tbsp of olive oil
1 tbsp of red wine vinegar
1 tbsp of brine from the pepper jar
Manchego cheese (shaved, to taste)

Method

1. Bring a small pot of water to the boil, and add the broad beans. Allow to boil for 3 minutes, before draining.

2. Toast the almonds in a small dry frying pan, tossing regularly until lightly golden. Remove and set aside. 

3. Drain the peppers from their brine and char ever so slightly on the same pan. Remove and slice into 1cm strips. 

4. In a bowl toss the beans, peppers, chopped parsley, olive oil, brine and red wine vinegar. Season with a little salt and pepper.

5. Finely shave over your desired amount of cheese and sprinkle over the almonds. Serves 1.