Name: Roasted pepper salad with capers & pine nuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean
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 nut toasted; 1-2 tbsp capers; few basil leaves shredded (optional)

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Roasted pepper salad with capers & pine nuts

Roasted pepper salad with capers & pine nuts

Sara Buenfeld

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 5 out of 5.1 ratingRate

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Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 nut

toasted
1-2 tbsp capers
few basil leaves

shredded (optional)

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Nutrition: per serving (4)

kcal209
fat15g
saturates2g
carbs14g
sugars13g
fibre5g
protein4g
salt0.2g

low

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.

Recipe from Good Food magazine, August 2012

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