Roast Red Pepper Salad

Name: Roast Red Pepper Salad
Ingredients: 4 large red peppers, roasted; 30 ml (2 tablespoons) tiny capers, drained and rinsed; ½ preserved lemon, rinsed, pulp discarded and finely chopped; 45 ml (3 tablespoons) flat leaved parsley, chopped; 1 garlic clove, minced; 45 ml (3 tablespoons) extra virgin olive oil; a good squeeze oh fresh lemon juice; freshly ground black pepper

Roasted red peppers are dressed with preserved lemon and a scattering of tiny capers. A good drizzle of extra virgin olive oil brings it all together and I like to serve this with crusty bread as a light starter.

Published 12 March 2025

Method

Preheat the oven to 200 &#730!C.
Cut the stem off the peppers and remove the seeds. Stand the peppers on the cut side upright in a baking dish. Drizzle with a bit of olive oil and roast until charred and tender. Remove from the oven and place in a plastic bag until cool enough to handle. Pull off the skin. Tear the peppers into large strips.
Place the peppers on a serving plate with the capers, preserved lemon, flat leaved parsley and garlic scattered over. Drizzle with the olive oil and lemon juice. Finish with a good few grindings of black pepper. Serve at room temperature