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You’ll be sorry you never made this version from day one.

Less than 15 minutes

Serves 8 as a side

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Ingredients:

  • 1 yellow pepper
  • 1 tsp (5ml) cumin seeds, toasted
  • 2 tsp (10ml) coriander seeds, toasted
  • 3 Tbsp (45ml) olive oil
  • 3 Tbsp (45ml) baby capers
  • 2 cloves garlic, finely chopped
  • 2 Tbsp (30ml) chopped chives
  • Grated peel of 1 lemon + juice (30ml) of ½ lemon
  • 200g fine green beans, blanched
  • 1 can (400g) red kidney beans, drained and rinsed 
  • 1 can (400g) butter beans, drained and rinsed

Method:

  1. Preheat oven to 220ºC.
  2. Roast pepper in oven (or braai over hot coals) for 20 minutes or until charred.
  3. Place in a zip-seal bag and leave to steam for 10-15 minutes.
  4. Remove skin and discard stems and seeds, then cut into strips.
  5. Grind seeds using a pestle and mortar.
  6. Mix ground seeds with olive oil, capers, garlic, chives, lemon juice and grated peel to make a dressing.
  7. Toss peppers, green beans, kidney beans and butter beans in dressing until well coated.
  8. Marinate for 30 minutes before serving.
  9. Serve salad with a main of your choice.
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