Balsamic vinegar enhances the strong flavours of the vegetables in this warm, piquant salad, excellent served as a light lunch.
Balsamic vinegar has the best flavour, but you can use a good wine or cider vinegar instead.
ingredients
serves: 4
1 red pepper
1 yellow pepper
1 medium onion
2 medium zucchinis
2 tablespoons olive oil
14 1/2 ounce canned flageolet beans
14 1/2 ounce canned lentils
2 large sprigs of basil
2 medium tomatoes
2 tablespoons crushed sun dried tomatoes in oil
1 tablespoon balsamic vinegar
Salt and black pepper
To garnish:
12 large black olives
method
1. Rinse, deseed and roughly chop the peppers. Peel and slice the onion. Trim, rinse, dry and thinly slice the zucchinis.
2. Heat the oil in a large skillet and brown the peppers, onion and zucchinis over a high heat, stirring occasionally
3. Meanwhile, drain and rinse the canned beans and lentils. Rinse, dry and tear the basil leaves, and rinse, dry and roughly chop the fresh tomatoes.
4. Add the beans and lentils to the pan, stir gently, then add the basil, the fresh tomatoes, the sun-dried tomatoes and the vinegar.
5. Season the mixture, then let it heat through, stirring well. Stone the olives if necessary
6. Turn the salad into a warm dish, garnish with the olives and serve immediately
more information
Use pitted olives if you can: the Greek Kalamata variety have an excellent flavour. To stone olives easily, use a cherry stoner.
