Roasted Peppers with Tomatoes and Anchovies

Name: Roasted Peppers with Tomatoes and Anchovies
Ingredients: 2 red peppers; 2 yellow peppers; 2 green peppers; 4 ripe tomatoes, cut into quarters; 4 sun-dried tomatoes in oil, cut into slices; 2 anchovies, drained and chopped; 15 ml (1 tablespoon) capers, drained; 30 ml (2 tablespoons) pine nuts, roasted; 1 clove garlic, cut into thin slices; dressing:; 75 ml (5 tablespoons) olive oil; 15 ml (1 tablespoon) balsamic vinegar; 5 ml (1 teaspoon) fresh lemon juice; fresh basil leaves; salt and freshly ground black pepper

This is a Sicilian-style salad full of warm Mediterranean flavours. The salad improves if it is made and dressed an hour or two before serving. Serve it for lunch with chunks of Italian bread still warm from the oven.

Published 26 September 2020

Method

Cut the peppers in half and remove the seeds and ribs. Cook over a gas flame or under the grill until the skins char. Place inn a plastic bag to cool and peel of the skins.
Arrange the peppers and tomatoes on a serving platter. Add the sun-dried tomatoes, anchovies, capers, pine nuts and garlic.
Make the dressing. Whisk the olive oil, balsamic vinegar and lemon juice in a small mixing bowl. Add the basil leaves and season with salt and black pepper. Pour the dressing over the salad and leave to stand a hour or two before serving.