Roast Pepper Salad
Recipes our colleagues swear at by
Paul D'AmbraA ridiculously tasty pepper salad. Be careful to have lots of good bread available to soak up the tasty oil when you're finished!
Ingredients
- 6 peppers (any colour)
- Extra virgin olive oil, to taste
- Capers, to taste
- 25 black olives
- Thyme, to taste
- Basil, to taste
- Garlic, to taste
- Black pepper, to taste
Method
- 1
Set your grill to hot.
- 2
Chop the peppers into quarters or halves and remove the seeds.
- 3
Rub the skins with olive oil.
- 4
Place them on a baking tray skin-side up.
- 5
Grill until the skins are burning and bubbling away from the flesh.
- 6
Place them straight into a bowl and cover with clingfilm. Leave for at least ten minutes.
- 7
Remove them from the bowl—the skin will peel away without much effort. Slice lengthways.
- 8
Re-using the same bowl (which will have the pepper's juices at the bottom), add the sliced peppers, capers, basil, halved and pitted olives, a pinch of thyme, and sliced garlic.
- 9
Season with black pepper and drizzle with olive oil. Stir well.
- 10
Leave overnight for the flavours to combine.