Broad Bean and Flamed Pepper Salad

1 red pepper, deseeded

340g shelled broad beans

115g mixed bean sprouts

For the dressing:

2tbsp wine vinegar

4tbsp cold pressed sunflower oil

1-2 tsp sesame oil

Handful of chopped fresh mint

Salt and pepper to taste

2tbsp toasted sesame seeds

Halve the de-seeded pepper and barbecue or grill, skin-side down, until it starts to blacken. Put in a strong plastic bag until cool enough to handle. Remove the skin and seeds and reserve any juices to use in the dressing.

Make the dressing by whisking the vinegar and oil together. Season with salt and freshly ground black pepper and stir in the chopped mint.

Cook the broad beans in boiling water and drain. If the bean skins are tough, pop out the dark green tender centres and discard the skins.

Slice the grilled and skinned pepper and mix together with the broad beans and bean sprouts.

Pour the dressing over the vegetables while they are still warm. Scatter with toasted sesame seeds before serving.