Salad with Roasted Peppers and Tomatoes
A refreshing, summer salad with roasted peppers that goes really well with grilled meat or fish.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 15minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 15minutes
Ingredients
Instructions
  1. Preheat grill in an oven.
  2. Cut the peppers in half, remove stalks and seeds, cut in half lengthways again and arrange the quarters up on a baking tray; put under the hot grill till the skin chars (this will take approx. 10-15 min. but frequently check as required time depends on a grill).
  3. Put the charred peppers in a bowl, cover with cling film and leave to cool.
  4. Peel the peppers and cut them into strips.
  5. Cut the tomatoes into bite-size portions.
  6. In a big bowl arrange the tomatoes, peppers, sprinkle with anchovies, capers, pine nuts, and garlic.
  7. Mix all the dressing ingredients until combined and pour over the salad, season.
  8. Stir the salad before serving.

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