Recipe courtesy of Claire Robinson
Episode: Soup Night
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Total:
10 min
Prep:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Roast the bell pepper until charred (either over a gas flame, grill or broiler). Peel, stem, seed and chop into a bean-size dice.

Put the beans, red peppers, endive and lemon zest into a serving bowl. Add the lemon zest and juice and drizzle with the garlic oil. Season with salt and pepper, to taste, and toss the ingredients until well-combined and coated in dressing. Serve as a yummy chopped salad or as a dip with more endive leaves. Enjoy!

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