Roasted Pepper Salad With Capers & Pine Nuts

Total Time
25mins
Prep 10 mins
Cook 15 mins

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

Ingredients Nutrition

Directions

  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. 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.