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Roasted pepper salad with capers & pine nuts

Roasted pepper salad with capers & pine nuts

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

  • Vegan
  • Vegetarian
Nutrition: per serving (4)
HighlightNutrientUnit
kcal209
fat15g
saturates2g
carbs14g
sugars13g
fibre5g
protein4g
low insalt0.2g
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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 nut , toasted
  • 1-2 tbsp capers
  • few basil leaves , shredded (optional)

Method

  • STEP 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.

  • STEP 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

Goes well with

Recipe from Good Food magazine, August 2012

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