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Marinated charred vegetables with butter beans

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus 1 hour marinading time

Cooking Time 20 minutes

Ingredients

450 g Woolworths tricolore peppers
2 brinjals, sliced
1 x 400 g can drained and rinsed butter beans
fresh mint, for serving
To make the dressing:
¼ cup canola oil
3 T white wine vinegar
1 clove garlic, chopped
½ lemon, juiced
1 T honey
1 t ground cumin

Method

Chargrill the Woolworths tricolore peppers over a gas flame or on the braai until mostly blackened and charred all over.
Slice the brinjals and grill until just catching and al dente. Place the peppers and brinjals in a bowl, cover with clingwrap and allow to steam for 10 minutes.
Meanwhile, make the dressing: combine canola oil, white wine vinegar, chopped garlic, lemon juice, honey, ground cumin and season to taste.
Peel the peppers and remove the seeds. Pour over the dressing and massage lightly. Marinate for 1 hour, then serve with fresh mint and the drained and rinsed butter beans.

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