Nutrition and extra info
- Vegetarian
- Vegan
- Healthy
Nutrition: per serving
- kcal85
- fat7g
- saturates1g
- carbs4g
- sugars4g
- fibre1g
- protein1g
- salt0.2g
Ingredients
- 5 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 peppers (red, yellow or orange are best)
Pepper
pep-izAlso known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 1 garlic clove, crushed
- 2 tbsp red wine vinegar
- handful capers, rinsed
Capers
kay-perCapers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- handful flat-leaf parsley, roughly chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Method
Rub 1 tbsp olive oil all over the peppers, then place on the barbecue or under a grill, turning until blackened all over. Put in a plastic bag, seal and leave until cool enough to handle.
Peel the blackened skin from the peppers, remove the stems, membrane and seeds, then tear into strips. Arrange on a platter or plate. Whisk together the remaining olive oil, garlic and vinegar with some seasoning. Drizzle the dressing over the peppers, then scatter with capers and parsley.
Comments, questions and tips