Charred Corn And Pepper Salad With Fresh Fava Beans - cooking recipe

Ingredients

1 None red pepper, quartered, seeds and membranes discarded
1 None fresh long red chili, halved lengthwise
10.5 oz shelled fava beans
2 cobs corn, silk and husks removed, trimmed
3 tbsp fresh flat-leaf parsley leaves
1 clove garlic, minced
1 tsp sugar
1/4 cup white wine vinegar
1 tbsp olive oil

Preparation

Preheat broiler. Arrange pepper and chili, skin-side up, on a baking tray. Broil until skin blackens. Chop chili finely. Cover pepper in plastic wrap for 5 mins then peel and chop flesh coarsely.
Boil, steam or microwave fava beans until tender then drain. Rinse under cold water until cool then drain again. Peel away grey outer shells.
Broil corn until tender then cut into thick slices. Transfer to a large bowl along with pepper, fava beans, chili and parsley. Whisk together remaining ingredients then pour over salad. Season and toss gently to combine.