Name: Sweet peperonata salad
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: Serves 6 as a side
Cuisine: Italian
Ingredients: 10 large red, orange or yellow peppers (or make up the equivalent with smaller ones); 4 tbsp sherry vinegar; 3 tbsp good-quality olive oil; 1 ½ tbsp clear honey; ½ small white onion finely chopped; 1 fat garlic clove crushed to a paste; 85g golden sultanas; small pack flat-leaf parsley roughly chopped; 3 tbsp capers rinsed

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Sweet peperonata salad

Sweet peperonata salad

Sarah Cook

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Serves 6 as a side

Easy

Prep: 15 mins

Cook: 1 hr and 10 mins

A star rating of 4 out of 5.4 ratingsRate

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Drizzle colourful roasted peppers with a tangy honey dressing to make this vibrant side dish - the ideal offering to take to a barbecue or buffet

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

10 large red, orange or yellow peppers

(or make up the equivalent with smaller ones)
4 tbsp sherry vinegar
3 tbsp good-quality olive oil
1 ½ tbsp clear honey
½ small white onion

finely chopped
1 fat garlic clove

crushed to a paste
85g golden sultanas
small pack flat-leaf parsley

roughly chopped
3 tbsp capers

rinsed

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Nutrition: per serving

kcal223
fat7g

low
saturates1g
carbs32g
sugars31g
fibre7g
protein4g
salt0.3g

Method

step 1

Heat oven to 160C/140C fan/gas 3. Halve and deseed the peppers, then roughly cut into large chunks. Whisk together the vinegar, olive oil and honey with some seasoning to make a dressing. Spoon two-thirds into a shallow roasting tin with the peppers, toss together, then roast for 1 hr until the peppers are very soft and just starting to char at the edges. Meanwhile, mix the onion and garlic into the remaining dressing. Stir the sultanas into the peppers and roast for 10 mins more.
step 2

Let the peppers cool for 10 mins, then transfer to a platter or large bowl, scatter over the parsley, capers and remaining dressing before tossing everything together.

Recipe from Good Food magazine, August 2015

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A star rating of 4 out of 5.4 ratings

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