White Anchovies with Peppers, Beans and Salad

Prepare the red pepper/pimento by cutting into pieces, discarding the pith, seeds, and stalk. Put in an ovenproof dish, cover with olive oil and cook in the oven at 375°F/190°C/Reg5 for about 25 minutes.

Remove the peppers from the oven  Picture  , put on to kitchen paper, then on to a board and use a paring knife to remove the skin. Cut into thin strips about an inch/2.5 centemetres thick. Note most recipes say put the peppers over a flame first to remove the skin, you can use this method instead if you like.

Swill the beans in a colinder with cold water discarding skins. Drain well, put in a bolw and dress to taste with good olive oil and salt. Finely chop the basil and stir into the beans.

Remove the pith, seeds and stalk from the green pepper and cut into needle sized pieces (better than me).

Discard the outer leaves of the lettuce, put the remaing leaves in a bowl and lightly dress with olive oil.

Arrange the white anchovies into a fan on the serving dishes. Put a slice of red pepper between each anchovy. Sprinkle over the green pepper pieces, add some of the beans and the lettuce and serve  Zoom  .