Roast pepper and caper salad
A colourful dish with knock-out flavours.
|6||pepper — large, red, yellow and green|
|100 ml||olive oil — extra virgin|
|1||garlic — cloves, peeled|
|15 ml||lemon juice — fresh|
|2.5 ml||Tabasco sauce|
|salt and freshly ground black pepper|
|fresh basil — handful|
|bread — to serve|
Preheat the oven to 220°C.
Put the whole peppers, stalks and all, on a
Bake for 20 minutes, or until the skin starts to blacken
Now turn down the heat and roast for another 15 minutes or
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.
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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