Five-minute salad with white beans and blackened peppers

This is a salad you can make in five minutes but it can be a meal in itself, especially with some slices of a crusty loaf alongside. And from just four ingredients.

Red peppers and white beans are a perfect pairing, the earthy beans setting off the sweetness of the peppers. I grill the peppers to soften them and add some smoky notes.

The long pointed peppers sometimes called  romano (or romero or ramiro) peppers have thinner flesh and a bit more flavour than bell peppers. They are ideal for this dish, but you can use bell peppers if you prefer.

Tinned beans are a real hero here. You might get a slightly better texture if you soak and cook dried beans yourself, but then it wouldn't be a five-minute dish.

Ingredients

Serves 2

60-70g rocket, washed
1 tin cannelini beans or other white beans
2 red peppers, ideally the long thin type
250g cherry tomatoes
Extra virgin olive oil, optional

Method

Put the peppers directly on the flame of a gas hob and cook for three to four minutes, turning regularly, until they are blackened.
Meanwhile, rinse and train the cannelini beans and cut the tomatoes in half. Rub pff most of the blackened skin of the peppers and cut into strips. Mix in the peppers, beans, rocket and tomatoes.
Season with plenty of black pepper and drizzle with some extra virgin olive oil, if the mood takes you.