Best made an hour or so before eating it keeps really well for a few days in the fridge
About 4 cups of cooked blackeye beans/peas or 2 400g tins, drained and well rinsed
4 or 5 small hot pickled peppers,
4 or 5 roasted peppers – I used some from a jar of roasted piquillo peppersbut you could as well roast your own from fresh
1 large fresh red pepper or a dozen or so tiny ones
1 bunch of spring onions
1 bunch of coriander, thoroughly washed
2 tablespoons olive oil
1 tablespoon sherry vinegar
1 teaspoon dried oregano
Large pinch of ground cumin
Salt and pepper to taste
Put the beans into a large bowl. Chop the pickled hot peppers very finely and add to the bowl. Deseed and chop the roasted peppers into 2cm squares and add to the bowl. Deseed the fresh pepper/s and chop to roughly the size of the beans and add to the bowl. Cut the spring onions into thinnish rings, white and green parts, and – you guessed it – add to the bowl. Strip the leaves from the coriander stalks but do keep the fine stalks. Chop roughly and add to the bowl. Put all the ingredients for the dressing into a screwtop jar and shake vigourously till emulsified. Tip over the bowl of bits and toss well.
Leave for an hour or so to develop the flavours.