Roast pepper and caper salad

Recipe from: 4 October 2010

Ingredients 9
Servings 1
Minutes 15 mins


Serving Change
  • 6
    arge red, yellow and green peppers
  • 100
    extra-virgin olive oil
  • 1
    clove fresh garlic, peeled
  • 15
    fresh lemon juice
  • 2.5
    Tabasco sauce
  • Salt and milled black pepper
  • 30
  • A handful of fresh basil leaves
  • Bread to serve


15 mins
Preheat the oven to 220°C.
Put the whole peppers, stalks and all, on a baking sheet.
Bake for 20 minutes, or until the skin starts to blacken in places.
Now turn down the heat and roast for another 15 minutes or so.
Turn off the heat and leave the peppers to cool down to room temperature in the oven.
Cut off the stalks of the peppers and slip off their skins.
Cut each pepper in half and, using the back of a knife, scrape out the seeds.
Slice into long strips.
Combine the olive oil, lemon juice and freshly crushed garlic in a little bowl.
Leave to stand for 10 minutes, then stir in the Tabasco sauce.
Now, using a tea strainer or sieve, strain the oil mixture over the peppers, pressing down on the garlic bits with the back of a teaspoon.
Season with salt and pepper and scatter with capers and basil.
Let the salad stand for at least an hour before serving so the flavours can mingle.

Serve with crusty bread.

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