- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Serving: 4 - 6
Nutrition facts (per portion)
- Calories: 209
- Fat Content: 15g
- Saturated Fat Content: 2g
- Carbohydrate Content: 14g
- Sugar Content: 13g
- Fiber Content: 5g
- Protein Content: 4g
- Sodium Content: 0.2g
Roasted pepper salad with capers & pine nuts
Ingredients
- pepper - 3 red and 3 yellow peppers
- extra-virgin-olive-oil - 3 tbsp extra-virgin olive oil, plus extra for grilling
- garlic-clove - 1 large garlic clove
- white-wine-vinegar - 1 tbsp white wine vinegar
- pine-nut - 2 tbsp pine nut, toasted
- caper - 1-2 tbsp capers
- basil-leaf - few basil leaves, shredded (optional)
Instructions
- 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
Al fresco recipe for 4 – 6 people, takes only 15 mins; recipe has pepper, extra-virgin olive oil, garlic clove, white wine vinegar, pine nut, caper and basil leaf.
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