Serves 4 Ingredients 4 large red peppers (or a jar of roasted red peppers in oil) Fry light spray 150g green beans 2 x 400g tins mixed beans 80g pitted olives 2 handfuls parsley or 1 tbsp frozen parsley A handful of basil leaves roughly chopped or 1/2 tbsp frozen basil 120g half-fat feta Ground pepper 2 tbsp extra virgin olive oil 3 tbsp red wine vinegar 1 small garlic clove finely grated 1 tsp dried rosemary 1 tsp salt 1/2 tsp ground pepper (Alternatively use a reduced fat vinagarette dressing) Method Preheat the oven to 240C pan / Gas 9 Place the red peppers in a small roasting tray and spray each one with oil. Roast for 15-20 minutes. Transfer the roasted peppers to a bowl, cover and leave for 20 minutes Alternatively, drain and rinse a jar of roasted red peppers. Add the green beans to a pan of boiling salted water and cook them for a couple of minutes. Peel the skin from the peppers, remove the core and seeds then cut the flesh into long thick slices Place in a bowl, add the green beans, tinned beans, olives, parsley and basil. Toss lightly to mix. For the dressing, whisk all the ingredients together in a jug and pour over the salad, mix well Crumble over the feta cheese and serve.