2 scotch bonnet chillies, chopped
2 dried poblano chillies, chopped
1 red pepper, flesh chopped
2 garlic cloves, chopped
100ml/3½fl oz olive oil, plus 1 tbsp extra for frying
50ml/2fl oz ready-made mango juice
1 red onion, peeled, finely chopped
410g/14½oz can mixed beans (such as green beans, kidney beans, black-eyed beans, borlotti beans and haricot beans), drained and rinsed
1 tbsp chopped fresh parsley leaves
Preheat the oven to 150C/300F/Gas 2.
For the piri piri bean salad, place the scotch bonnet chillies, dried poblano chillies, red pepper and garlic into a roasting tray. Pour over enough olive oil to cover. Roast in the oven for 30 minutes, then remove from the oven and set aside to cool.
Transfer the contents of the roasting tray to a food processor and blend until completely smooth. (If you prefer a smoother sauce, pass the chilli oil mixture through a sieve at this stage.) Add the mango juice to the piri piri sauce and blend again until well combined.
Heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the onion and mixed beans and fry for 4-5 minutes, or until softened. Add the piri piri sauce and stir well to coat the onions and beans. Continue to cook until the sauce has warmed through. Add the chopped parsley and mix well.
For the snapper, in a separate frying pan, heat the butter over a medium heat until it is foaming. Add the red snapper fillets and fry for 1-2 minutes on each side, or until crisp and golden-brown on both sides.
To serve, divide the piri piri bean salad equally among four serving plates. Place one of the snapper fillets on top of each portion. Mix the watercress and orange segments together and spoon alongside.
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