2 medium peppers (any colour), deseeded and sliced into 2cm pieces
1 tbsp extra virgin olive oil
250g cooked mixed grains, or quinoa
Sea salt & black pepper
For the cheddar pesto
Leaves from a large bunch of tender herbs, such as parsley, basil or a mix
60g nuts, such as almonds, walnuts or pine nuts, toasted
1 garlic clove
60g Wyke mature Cheddar, grated or crumbled
120ml extra virgin olive oil
Zest and juice from a small unwaxed lemon
Pinch of salt
Method:
Start by preparing the vegetables. Bring a pan of salted water to the boil. Blanch the runner beans for a minute, then drain and rinse under cold water to stop the cooking. Pat dry.
Heat a griddle pan (or large frying pan) until smoking hot. Toss the beans and peppers with olive oil, salt, and pepper. Grill or char in batches for 3–4 minutes per side, until charred in spots and just tender. Transfer to a bowl and toss with the cooked grains. Set aside and keep warm covered with a plate to trap the steam.
In a food processor pulse the cheddar, nuts, garlic, herbs, and lemon juice. Drizzle in the olive oil gradually until it becomes a chunky, spoon-able pesto. Season with salt and pepper. Loosen with a splash of water or extra oil if needed.
Arrange the vegetable mixture on a platter and drizzle over spoonfuls of the pesto. Top with extra fresh herbs and shavings of cheddar.
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