Roasted pepper salad with capers & pine nuts

Roasted pepper salad with capers & pine nuts

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(1 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4 - 6
Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving (4)

  • kcal209
  • fat15g
  • saturates2g
  • carbs14g
  • sugars13g
  • fibre5g
  • protein4g
  • salt0.2g
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  • 3 red and 3 yellow peppers



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 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
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • few basil leaves, shredded (optional)


  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

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Comments, questions and tips

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10th Aug, 2013
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.
10th Jul, 2013
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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