A spicy red pepper dressing for cooked French and runner beans
(From Riverford Everyday and Sunday)
Ingredients
4 red peppers, deseeded and roughly chopped
3 red onions, roughly chopped
4 garlic cloves
4 large tomatoes
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
A pinch of dried chilli flakes
2 tbsp caster sugar
3 tbsp balsamic vinegar
A slug of olive oil
A handful of fresh coriander leaves
Method
1 Preheat the oven to 200C/400F/gas mark 6.
2 Place all the ingredients in a large roasting tray, except the coriander leaves. Roast together for 30 minutes until slightly caramelised. Blitz in a food processor and season well.
3 Toss cooked French and runner beans in the dressing and sprinkle with coriander.
(From Riverford Everyday and Sunday)
Ingredients
4 red peppers, deseeded and roughly chopped
3 red onions, roughly chopped
4 garlic cloves
4 large tomatoes
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
A pinch of dried chilli flakes
2 tbsp caster sugar
3 tbsp balsamic vinegar
A slug of olive oil
A handful of fresh coriander leaves
Method
1 Preheat the oven to 200C/400F/gas mark 6.
2 Place all the ingredients in a large roasting tray, except the coriander leaves. Roast together for 30 minutes until slightly caramelised. Blitz in a food processor and season well.
3 Toss cooked French and runner beans in the dressing and sprinkle with coriander.