Recipe Phillippa Cheifitz
For the grilled sweet peppers:
4 sweet peppers
Sea-salt flakes and milled black pepper
For the cannellini-bean spread:
1 400g can cannellini beans, rinsed and well drained
2 garlic cloves, crushed
1T lemon juice
2T olive oil
Sea salt and milled black pepper
For the sandwiches:
Whole-wheat seed loaf, sliced
A handful of rocket leaves
To prepare the sweet peppers, cut off the tops and bottoms of each one. Slice in half, and remove the seeds and membranes. Arrange on a grill pan (skin side up) and grill until the skin blisters and chars. Bundle into a brown paper bag and allow to cool. Slip off the skins, oil lightly and season. Blend the ingredients for the cannellini-bean spread. To assemble the sandwiches, spread the mayonnaise and tapenade on the bread slices. Sandwich together with dollops of the bean spread, a few rocket leaves and sweet peppers.
This article was originally featured in the House and Leisure 2013 Food issue.