Roast Red Pepper Niçoise, Free Range Poached Egg

Serves 4

Ingredients

2 red peppers
100g green beans
100g new potatoes
50g sun-dried tomatoes
40g pitted black olives
Soft poached egg
20ml salad dressing

Method

Roast the peppers until they are black.  Put in a container and cover with cling film for 10 minutes, then, in water, peel the skins off and cut them into strips.

Heat up the potatoes and beans in a pan of boiling water. Mix them with the tomatoes, olives and peppers and dressing.

Heat the egg in boiling water and serve on top of the salad.

This recipe was kindly supplied by Alistair Barlow, Head Chef, The Fleece