Serves 4
8 bell peppers
2 red onions, cut in half but with peel remaining
1 – 2 tablespoons EVOO
1 lemon, juiced
2 garlic cloves, finely sliced
1 tablespoon honey
1 can black beans, rinsed and well drained
1 bunch fresh mint, chopped
¼ cup sunflower seeds, roasted
1 ½ teaspoon sea salt flakes
Mix oil, lemon juice, garlic and honey. Combine dressing with the beans.
Grill the bell peppers and the onion until soft.
Peel the onion and cut into thin wedges. Remove the seeds and membranes from the bell peppers and cut into pieces.
Layer the vegetables with the bean salad and the mint leaves on a serving platter. Sprinkle sunflower seeds and salt flakes on top.
A splendid salad now that the outdoors staring at glowing charcoal briquettes season has started up again!