Beef Roulades with Bell Peppers, Scallions and Bean Salad

For the beef roulades, trim, rinse and cut scallions into 10 cm (approximately 4-inch) long pieces. Rinse bell peppers, dry and place skin side up on a baking sheet. Place under the a preheated oven broiler, and cook until skin blisters, watching carefully. Remove the skins. Cut bell peppers in half and remove seeds. Place bell pepper halves on a work surface and spread flat.

Place the meat on work surface and spread flat. Season with salt and pepper. Top each beef piece with 1 bell pepper half and flatten. Lay scallion pieces across centers. Season again with salt and pepper, then roll meat very tightly from the short side and tie with kitchen twine.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large frying pan and fry the rolls over low heat until browned on all sides. Pour in wine, cover and simmer for 15 minutes over low heat.

In the meantime, for the bean salad, reinse the green beans, trim and blanch in boiling salted water for 8-10 minutes. Drain well. Drain cooked beans if needed, then mix the 2 types of beans in a bowl. Season with salt and pepper and combine with lemon zest, cayenne pepper, 2 tablespoons balsamic vinegar and 3 tablespoons olive oil.