Roasted Pepper Salad With Capers & Pine Nuts

Name: Roasted Pepper Salad With Capers & Pine Nuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6 serving(s)
Ingredients: 3 red peppers; 3 yellow peppers; 3 tablespoons extra-virgin olive oil, plus extra for broiling; 1 garlic clove; 1 tablespoon white wine vinegar; 2 tablespoons pine nuts, toasted; 1 -2 tablespoon capers; 6 basil leaves, shredded (optional)

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Recipe by English_Rose

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

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READY IN: 25mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

3

red peppers
3

yellow peppers
3

tablespoons extra-virgin olive oil, plus extra for broiling
1

garlic clove
1

tablespoon white wine vinegar
2

tablespoons pine nuts, toasted
1 -2

tablespoon capers
6

basil leaves, shredded (optional)

DIRECTIONS

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.
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.

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