Deseed and cut the peppers into 1/4s pieces - BBQ 5mins, slice and set aside to add to salad.
Melt the Smoky Paprika Oil in a frying pan and add the tomatoes, cashew nuts, haricot beans, chilli and olives and warm through for 1-2 minutes until the oil has melted. Mix in the BBQ sliced peppers. When cooled to room temperature, add the salad leaves, then pile the ingredients onto a serving dish. Finish with freshly squeezed lemon juice & zest, parsley, salt & pepper.
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