Roasted Pepper Salad -

Roasted Pepper Salad

Roasted peppers are so tasty that very little additional flavouring is needed. This dish is a good light first course, and can be used as an accompaniment to many dishes, such as grilled or roasted meat or fish.

Ingredients

4 large red peppers or yellow peppers (or a mixture of both)
Olive oil for brushing
Salt and black pepper to taste
Chopped fresh coriander to garnish

Details

Serves: 5

Method

Preheat the oven to 240°C, gas mark 9. Brush the peppers with a little oil and place them in the top half of the oven. Cook for 20-30 minutes, turning the vegetables once, until the skins are blackened and blistered and the flesh is soft.

Remove the peppers from the oven and place them into a plastic bag. Seal the bag immediately and allow the peppers to stand for 15 minutes, to loosen the skins.

Carefully peel the peppers, cut off the stem and scrape out the seeds, taking care not to damage the flesh. Cut the flesh into strips, place in a serving dish and drizzle lightly with olive oil. Season with salt and freshly ground pepper to taste and sprinkle with some chopped fresh coriander. Serve immediately.

Related food category:

• Vegetable and Side Dishes