|Cold sliced meats||4 Ounce|
|Rollmops/Fresh grilled anchovies||4 Ounce|
|Canned haricot beans/Other pulses||1⁄4 Cup (4 tbs)|
Halve 2 or 3 peppers, core and deseed them and grill until the skins are charred.
Put the peppers in a plastic bag for 3 or 4 minutes, then peel off the skins and slice the flesh.
Drizzle with a little oil and sprinkle with chopped garlic and fresh herbs.