Roasted pepper salad with capers & pine nuts

Roasted pepper salad with capers & pine nuts

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4 - 6

Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving (4)

kcalories
209
protein
4g
carbs
14g
fat
15g
saturates
2g
fibre
5g
sugar
13g
salt
0.2g

Ingredients

  • 3 red and 3 yellow peppers
  • 3 tbsp extra-virgin olive oil, plus extra for grilling
  • 1 large garlic clove
  • 1 tbsp white wine vinegar
  • 2 tbsp pine nuts, toasted
  • 1-2 tbsp capers
  • few basil leaves, shredded (optional)

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Method

  1. Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill 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

Recipe from Good Food magazine, August 2012

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Comments

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grace5oriordan's picture
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I made this to go with steak and crusty bread for a Friday night supper in the garden. It was great,very easy and really tasty.

HouseofWimm's picture

Made this as a side dish to homemade pizza. It was delish!! My husband loved it! so it's a winner! Didn't haven't any capers but it was still great. Feta might be a nice addition next time.

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