Preparation

1. Top and tail beans

2. Clean and slice onions

3. Halve peppadews

4. Use plenty of herbs and chop them (not too small)

5. Zest lemon

6. Slice garlic

7. Rinse and dry capers

Instructions

1. Put beans in boiling salted water for 4 miniutes

2. Drain and rinse in very cold water so the beans do not cook anymore, staying al dente. Dry off with paper towel.

3. Heat oil in a skillet and fry off the peppadews until edges are charred

4. Allow all vegetables to cool

5. Heat extra virgin oil in skillet add sliced garlic fry for about 30 seconds add capers and do the same.

6. Add both cumin and coriander seeds and allow all the cook until the garlic is just changing colour. Pour directly over the cooled beans add all other ingredients and toss together.

The peppadews add colour but can be replaced by bell peppers if you don’t want the chilli element to our salad. Always serve at room temperature to appreciate the flavours .