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    You are in: Home / Recipes / Roasted Pepper Salad With Capers & Pine Nuts Recipe
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    Roasted Pepper Salad With Capers & Pine Nuts

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    English_Rose's Note:

    Chargrilled red and yellow peppers served sliced with Mediterranean flavours. Recipe by Sara Buenfeld from Good Food Magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Turn on the broiler and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Broil 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.
    2. 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 pinw nuts, capers and basil if using.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Pepper Salad With Capers & Pine Nuts

    Serving Size: 1 (166 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 184.8
     
    Calories from Fat 122
    66%
    Total Fat 13.5 g
    20%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 70.5 mg
    2%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 3.3 g
    13%
    Sugars 3.9 g
    15%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    white wine vinegar

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