Butterbean, Pepper & Walnut Salad
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Preheat the oven to 220°C/gas mark 9.
Put the whole peppers on a roasting tray and roast for 30–35 minutes until well blackened, adding the walnuts to the tray for the final 3 minutes, until a shade darker and fragrant.
Once the peppers are cooked, tip into a bowl and cover with clingfilm (this will make peeling much easier) and set the walnuts aside to cool.
When the peppers are cool enough to handle, peel, de-seed and finely chop. Once the walnuts are cool, finely chop, too.
In a large bowl, make the dressing: mix the chopped peppers and walnuts with the parsley, garlic, oil and vinegar, then season.
Toss with the tomatoes, butterbeans, red onion and capers. Serve on couscous or with garlic-rubbed toast.
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Take One Tin by Lola Milne is published by Kyle Books, £14.99
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