The English weather, true to itself, keeps going from amazingly warm, sunny and AWESOME days to raining, pouring, old man snoring-type of days.
Hence, I’ve decided to will the sun out by eating delicious, summer salads all day, every day.
Well, for lunch.
Don’t think I could manage breakfast.
(It seems to have worked as the rain has temporarily stopped here in the Midlands):
Roasted red pepper butter bean salad
1 red pepper
80g pancetta cubes
1 shallot, finely chopped
1 tin of butter beans, drained and rinsed
Apple cider vinegar (or red wine if you have it)
Two handfuls of rocket
Salt and pepper to taste
1. Preheat your oven to 200°. On a baking tray, place your red pepper, deseeded and sliced into four sides. Place in oven until the skin is burnt. Then, put the pepper into a sealed plastic bag and leave to cool. Once it is cool to the touch, peel off the skin, slice into strips and set aside.
2. Heat a large pan over medium heat. Once hot, fry the pancetta cubes (no need to add any oil or fats) until golden. Then, add chopped shallots until soft.
3. Tip in strips of roasted pepper and butterbeans, as well as a dash a vinegar and stir until heated through. Season to taste.
4. Plate with the rocket and serve with warm, crusty bread.
Ps. I bought some bread in store today because I didn’t have time to make my own. It was delicious spicy corn bread and I LOVED it. Definitely going to try making some at home ^^