- 2 large red pepper
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 medium red onion, chopped into small dice
- 1 large shallot, finely sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 garlic clove, crushed and finely chopped
- 1 small bulb fennel, chopped into small dice
- 1 sprig of fresh rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 bay leaf
- 1 tsp vegetable bouillon powder
- 2 x 410g cans chickpea, drained and rinsed
- zest of 1 lemon, finely chopped
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 20g packet (or a large a large handful) flatleaf parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
For the dressing
- 1 tbsp red wine vinegar
- 4 tbsp extra-virgin olive oil
For the dressing, pour the vinegar into a small jug, season with salt and pepper, then whisk in the oil. Leave to one side.
Perch the peppers over 1 or 2 gas burners (or put them under a hot grill) and blacken them, turning all the time to expose the red skin to the naked heat. When completely charred, tuck them into a plastic bag and leave for 10 minutes. Scrape off the blistered skin, seed and cut the flesh into medium dice. Set aside.
Heat the oil in a large non-stick fryingpan over a medium heat and tip in the onion and shallot. Fry for 3-4 minutes, stirring frequently. Add the garlic, fennel, rosemary and bay leaf. Fry for 5-6 minutes, stirring frequently, without letting the vegetables colour.
Pour 200ml/7fl oz boiling water into a heatproof measuring jug and whisk in the bouillon powder. Pour into the frying pan, tip in the chickpeas and stir. Bubble vigorously for about 5 minutes or until the juices have nearly disappeared. Remove from the heat and cool for a few minutes.
Scrape the contents of the frying pan into a large mixing bowl, then throw in the peppers, lemon zest and parsley. Pour in the dressing and toss gently but thoroughly. Taste and adjust the seasoning. Serve warm or at room temperature.
Make the salad up to 12 hours ahead. Take it out of the fridge at least 2 hours before serving