Roasted Pepper Salad With Capers & Pine Nuts

Submitted by English_Rose

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

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• 3 red peppers
• 3 yellow peppers
• 44.37 ml extra-virgin olive oil, plus extra for broiling
• 1 garlic clove
• 14.79 ml white wine vinegar
• 29.58 ml pine nuts, toasted
• 14.79-29.58 ml capers
• 6 basil leaves, shredded (optional)

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.