Bread Salad with Beans and Peppers

Quarter the peppers lengthwise and remove the stalk and seeds. Sear on all sides in a pan or on the grill.

Boil the runner beans in plenty of salted water until al dente, rinse with cold water and pull apart lengthwise, halve the tomatoes.

Cut the bread into small cubes.

In a bowl mix maple syrup, vinegar, olive oil and bread, the bread should absorb the dressing almost completely, softening it.

Add arugula, tomatoes, herbs, green beans and peppers, mix well and season with salt and bell pepper. Spread on a flat plate and serve immediately.

Preparation Tip:

If you would like to serve the bread salad as a main course, refine it with a spicy feta cheese.

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