Crispy paprika beans with mint slaw

Crispy paprika beans with mint slaw is the best barbecue side you’ll make this summer. Refreshing, satisfying and smoky, this flavour-packed side salad elevates whatever else you have on your plate.

• Why it’s so good: The slaw is based on the Lebanese dish salatet malfouf, full of salty refreshing crunch, while the butter beans have a smoky richness reminiscent of Spanish dishes. The two work together beautifully.
• Make ahead: You can roast the beans up to 24 hours in advance, then keep them in an airtight container at room temperature. The slaw is best made relatively fresh otherwise the cabbage will become too soft, but you could get the dish ready about an hour before serving.
• How to air fry:  You can cook the beans in an air fryer heated to 180°C – just give them a stir halfway through and check them after 25 minutes as they may cook slightly faster.

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