Butterbean, Pepper & Walnut Salad

Preheat the oven to 220°C/gas mark 9.

Put the whole peppers on a roasting tray and roast for 30–35 minutes until well blackened, adding the walnuts to the tray for the final 3 minutes, until a shade darker and fragrant.

Once the peppers are cooked, tip into a bowl and cover with clingfilm (this will make peeling much easier) and set the walnuts aside to cool.

When the peppers are cool enough to handle, peel, de-seed and finely chop. Once the walnuts are cool, finely chop, too.

In a large bowl, make the dressing: mix the chopped peppers and walnuts with the parsley, garlic, oil and vinegar, then season.

Toss with the tomatoes, butterbeans, red onion and capers. Serve on couscous or with garlic-rubbed toast.