- A pepper in each colour (red, yellow and green)

- 200 g pulses, such as white, black or red beans

- 75 g walnuts

- 2 cloves of garlic

- A spoonful of sultanas

- A spoonful of grated fresh coconut

*For the vinaigrette dressing:

- Juice of half a lime

- 4 spoonfuls of sesame oil

- a spoonful of brown sugar

- 3 spoonfuls of honey and apple vinegar

- a pinch of salt

- a pinch of black pepper


The salad:

Julienne all the peppers and put to one side. Boil the pulses until tender and cool in a cold bain marie. Rub a bowl with the garlic cloves until it is impregnated with the aroma, then add all the various ingredients, arranging them in such a way that they are colour-coordinated, with the beans on top of the peppers. Then sprinkle with the chopped walnuts, sultanas and grated coconut.

The vinaigrette dressing:

Mix the apple vinegar, the honey vinegar and the brown sugar and heat until the sugar melts. Remove from the heat; add the lime juice and leave to cool. Once cool, mix the sesame oil with the cold vinegar, the salt and pepper until the dressing acquires the correct consistency.

Useful tips

For an eye-catching presentation, place the pulses in the centre and arrange the coloured peppers around them. Sprinkle the sultanas around the edge and the grated coconut and chopped walnuts in the middle. Serve the vinaigrette separately in a sauce boat.