Vegetable Salad with Coconut

Boil the green beans. Roast the peppers over an open flame, then peel, remove the seeds and the core and cut into strips. Slice the pulp of 1/2 coconut into thin strips. Wash and dry the lettuce and place in a salad bowl with the peppers, the green beans and the coconut. Prepare the dressing by blending together 7 tbsp oil, 1 tsp curry, the juice of 1/2 lemon, a couple drops of Tabasco and Worcester sauce and a pinch of salt. Toss the salad with the dressing just before serving.