Italian bean & olive salad

• yellow peppers↗2
• red peppers↗2
• green bean↗300g g
• cherry tomato↗300g g

  halved

• small capers↗1 tbsp tbsp
• handfuls black olives↗2

  stoned

• olive oil↗4 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp
• large bunch basil↗

  leaves picked, large ones roughly shredded, small ones left whole

Step-by-step instructions

1. 1

   On the barbecue, under the grill or over a flame, blacken the peppers all over, then pop into a bowl and cover with cling film. Once cool, peel, deseed and cut into strips, keeping any juices.

2. 2

   Cook the beans in boiling salted water until crunchy but not squeaky, then drain and drop straight into iced water. To serve, toss everything together, adding the shredded basil at the last minute, and scattering with the small basil leaves to finish.