ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS
Chargrilled red and yellow peppers served sliced with Mediterranean flavours. Recipe by Sara Buenfeld from Good Food Magazine.
Provided by English_Rose
Categories Peppers
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Turn on the broiler and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Broil 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.
- 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 pinw nuts, capers and basil if using.
Nutrition Facts : Calories 184.8, Fat 13.6, SaturatedFat 1.7, Sodium 70.5, Carbohydrate 15.1, Fiber 3.4, Sugar 3.9, Protein 3
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