Roasted pepper salad with capers & pine nuts
Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours
- Prep: 10 mins
Cook: 15 mins
- Serves 6
- Easy
Ingredients
- 3 red and 3 yellow peppers
- 3 tbsp extra-virgin olive oil, plus extra for grilling
- 1 large garlic clove
- 1 tbsp white wine vinegar
- 2 tbsp pine nuts, toasted
- 1-2 tbsp capers
- few basil leaves, shredded (optional)
Method
-
Turn on the grill and line a baking tray
with foil. Arrange the peppers, skin-side
up, on the baking tray and brush with oil.
Grill for 10-15 mins, turning, until skins are
well charred. Put the peppers in a plastic
bag and seal for 5 mins to loosen the skins.
-
Meanwhile, crush the garlic and a
generous pinch of salt to a paste using
a pestle and mortar. Add the vinegar
and oil, and blend to make a dressing.
Strip the skins and seeds from the
peppers, then quarter. Put the flesh in
a bowl or food container. Pour over the
dressing and scatter with the
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