1 red pepper, deseeded
340g/12oz shelled broad beans
100g/4oz mixed bean sprouts
2 tbsp wine vinegar
4tbsp cold pressed sunflower oil
1-2tsp sesame oil
salt and black pepper
handful of chopped fresh min
2 tbsp toasted sesame seeds
Halve the deseeded pepper and barbecue skin side down until it starts to blacken. Put in a strong plastic bag until cool enough to handle. Remove the skin and seeds and reserve any juices to use in the dressing.
Make the dressing by whisking the vinegar and oil together. Season with salt and freshly ground black pepper and stir in the chopped mint.
Cook the broad beans in boiling water and drain. If the bean skins are tough, pop out the dark green tender centres and discard the skins.
Slice the grilled and skinned pepper and mix together with the broad beans and bean sprouts. Pour the dressing over the vegetables while they are still warm. Scatter with toasted sesame seeds before serving.
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