Roasted Peppers with Butter Beans and Anchovies

Ingredients

• 3 red romano peppers
• 1 tbsp sherry vinegar
• 1 tbsp extra virgin olive oil
• 1/2 tbsp maple syrup
• zest 1/4 large lemon
• sea salt
• 1/2 x 570g jar Queen Butter Beans (200g drained weight)
• freshly cracked black pepper
• 14-16 Spanish anchovies
• small handful torn basil leaves

Instructions

1. 1

   Split the peppers in half down the middle, de-seed them and remove the green tops. Place skin side up on a foil lined baking tray and grill on the highest setting for 12-14 minutes until the peppers are soft and very blistered and charred.

2. 2

   Place the peppers in a disposable plastic bag and tie a knot in the top, or place them in a glass bowl covered with cling film to steam for 10 minutes.

3. 3

   Meanwhile, in the bottom of a medium bowl whisk together the sherry vinegar, olive oil, maple syrup, lemon zest and a very generous few grinds of salt.

4. 4

   Peel the charred skins from the peppers and tear them into the dressing. Stir well to coat and leave to marinate for 20 minutes.

5. 5

   Drain and rinse the butter beans, patting them dry on a piece of kitchen paper. Stir into the peppers and leave to marinate for a further 5 minutes.

6. 6

   Check the seasoning of the dressing to see if you want to add any more salt, season with black pepper and transfer the peppers, butter beans and their dressing onto a serving dish. Scatter over the anchovies and the basil just before serving.