Mediterranean Salad

I guess you could say this is a combination of a salade Nicoise and a Greek salad – featuring the punchy flavours of olives, roasted peppers and basil mixed with the fresh vibrancy of ripe cherry tomatoes and fine green beans. Ideal at any time of year, I think this salad particularly sings in early autumn when tomatoes are at their very best and the beans are still vibrant and delicate.

Mediterranean Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

Serves 4 as a side dish, 2 as a main course

• 2 peppers
• 1 tsp olive oil
• 1/2 tsp herbs de Provence
• 1 cup of halved cherry tomatoes (a big handful!)
• 1 handful French green beans, stalk end chopped off
• 1 spring onion, finely sliced
• 1/2 cup mixed olives
• Small bunch of basil leaves

Mustard Dressing

• 1 tbsp wine vinegar
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper
• Pinch of sugar

– Skin the peppers, either by blistering the skin over a flame/under the grill. Or peel with a vegetable peeler, roughly slice
– Place in a baking tin, sprinkle with the oil and herbs, (plus some salt and pepper) and roast for 10-20 minutes in a hot oven until sweet and slippery. Cool.
– Whisk together the dressing ingredients and set aside
– Mix together all the salad ingredients with the dressing
– Serve on a pretty platter with some rustic bread