Roasted pepper salad with capers & pine nuts
Serves 4 - 6
Easy
Prep:
Cook:
Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours
Skip to ingredients
Showing items 1 to 3 of 6
- 3 red and 3 yellow peppers
- 3 tbsp extra-virgin olive oilplus extra for grilling
- 1 large garlic clove
- 1 tbsp white wine vinegar
- 2 tbsp pine nuttoasted
- 1-2 tbsp capers
- few basil leavesshredded (optional)
Nutrition: per serving (4)
- kcal209
- fat15g
- saturates2g
- carbs14g
- sugars13g
- fibre5g
- protein4g
- salt0.2glow
Method
step 1
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.
step 2
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 pine nuts, capers and basil, if using.
