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Cooking
Borlotti Bean Salad with Grilled Peppers and Fennel
· 4 servings
Pan-fry the peppers
Wash the peppers, cut them into larger slices, and fry them in a pan. Cook the peppers in a little oil over low heat for about 15 minutes, until the flesh softens. Once done, cover the pan and let the hot peppers rest for a while.
Prepare the salad
Briefly boil the green beans. Meanwhile, put the beans, sliced fennel, and halved cherry tomatoes into a bowl, and season with salt, pepper, chopped parsley, lemon juice, and olive oil.
Serve
Finally, add the sliced peppers and green beans, and gently mix everything together. Let the salad rest for a few hours; take it out of the fridge before serving and enjoy at room temperature.