Yep - this is a salad that can be used as an accompaniment for somosas - or chicken wings - or whatever you like. It's my very own attempt at a French-style salad comprising fine green-beans, potatoes, tomatoes and roasted peppers.
Here's what you start with: Basically - it's the following quantities:
- 150 grams of fine green beans
- 4 capsicums (peppers) in different colours - e.g. red, green, yellow, orange etc.
- Some cherry tomatoes
- Some "new" potatoes - I always use "Jersey Royal" potatoes at this time of year - as they are especially delicious!
Start by roasting the peppers. Slice them lengthways into 3 cm-wide slices - and lay them out on a baking tray whilst you preheat the oven at 230 Celcius. Drizzle some olive oil over the peppers right there on the tray. Then stick in the oven for about 20 mins - turning over halfway.
Boil the green beans and rinsed potatoes in two separate saucepans - until they are softish. Not too soft - but soft enough to bite into pleasurably. Make sure you turn over the roasting peppers at some point.
When the potatoes are boiled - drain them - and lay them out on a plate to cool - and chop them in half.
When the peppers are fully roasted (and burnt around the edges) place them immediately into a plastic bag (e.g. sandwich or freezer bag) and seal it up and let it sit on the worktop for around 10 minutes. This will loosen the skin from the peppers so that they are easy to peel off.
After the potatoes, green beans and peppers have all cooled off - mix them into a bowl with the cherry tomato quarters - and stir in some of your favourite Salad dressing - which in my case is French vinaigrette - but with a balsamic vinegar twist!
Recipe by Route 79
From London: By a British, European, 2nd-Generation Indian. Probably confused - but proud to be them all! Half of my journey to and from work is a 20-30 minute bus ride: London Bus Route 79 - between Alperton in West London and Kingsbury in North West London. I very frequently get pissed-off and frustrated waiting around in the DARK, WET and COLD - waiting for the 79 to turn up. But I have to be eternally grateful for the quality thinking time I get to myself.