start By Roasting The Peppers.
Slice Them Lengthways Into 3 Cm-wide Slices - And Lay Them Out On A Baking Tray Whilst You Preheat The Oven At 230 Celcius.
Drizzle Some Olive Oil Over The Peppers Right There On The Tray.
Then Stick In The Oven For About 20 Mins - Turning Over Halfway. Whilst The Peppers Are Roasting - Chop The Cherry Tomatoes Into Quarters ( Or Halves If They Are Particularly Small) And Also Chop The Green Beans In Half Too. Boil The Green Beans And Rinsed Potatoes In Two Separate Saucepans - Until They Are Softish.
Not Too Soft - But Soft Enough To Bite Into Pleasurably.
Make Sure You Turn Over The Roasting Peppers At Some Point. When The Potatoes Are Boiled - Drain Them - And Lay Them Out On A Plate To Cool - And Chop Them In Half. When The Peppers Are Fully Roaste (and Burnt Around The Edges) Place Them Immediately Into A Plastic Bag (e.g.
Sandwich Or Freezer Bag) And Seal It Up And Let It Sit On The Worktop For Around 10 Minutes.
This Will Loosen The Skin From The Peppers So That They Are Easy To Peel Off.
Peel Off The Skins From The Peppers Using Your Hands - And Discard.
Then Chop The Resultant Pepper Fleshes Into Bite-sized Pieces. After The Potatoes, Green Beans And Peppers Have All Cooled Off - Mix Them Into A Bowl With The Cherry Tomato Quarters - And Stir In Some Of Your Favourite Salad Dressing - Which In My Case Is French Vinaigrette - But With A Balsamic Vinegar Twist! Place The Bowl In A Fridge For Around Half Hour - And Then Your Salad Is Ready To Serve: Perfect With Spicy Hot Chicken Wings - Or Samosas - Or Whatever You Like!