Roasted red peppers are one of my favourite things to make when I want something that feels a little special without really doing very much. Halve them, tuck in some sliced garlic, cover them in olive oil and let the oven do the work.
I think this is the best way to eat peppers. They collapse as they roast, the edges catch and char, and the garlic softens into the oil. I peel the skins off at the end too – it’s an extra little job, but you’re left with something wonderfully soft and silky.
The dressing has lots of capers, finely chopped shallot and parsley, with red wine vinegar to give everything a little sharpness. The peppers go into it while they’re still warm, along with butter beans, so they soak up all those lovely juices. The beans make it feel like lunch. A little more substantial.
Then there’s mozzarella, because I don’t think you can ever really go wrong with a bit of cheese. Tear it over the top, scatter over some toasted almonds and eat with plenty of bread. I have a feeling they’d be very good piled onto toast the next day, too.
A VERY NICE ROASTED RED PEPPER SALAD
Roasted peppers are one of those things that need very little to become completely delicious. Give them enough time in the oven, a little garlic and olive oil, and they turn sweet, soft and almost jammy.
Ingredients
- 6 pointed red peppers halved lengthways & deseeded
- 4 garlic cloves thinly sliced
- extra virgin olive oil
- 1 tbsp capers finely chopped
- 1 small banana shallot very finely chopped
- handful fresh parsley leaves picked & finely chopped
- 1.5 tbsp red wine vinegar
- 400 g jar butter beans drained & rinsed
- 1 ball good-quality mozzarella
- small handful flaked almonds lightly toasted
- salt & freshly ground black pepper
Instructions
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Preheat the oven to 180°c (fan-assisted).
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Combine the halved red peppers, garlic, a really good glug of olive oil and a nice pinch of salt and black pepper on a large baking tray. Use your hands to give everything a good mix, sitting the garlic within the curves of the red pepper. Roast for 30-35 minutes, turning them over halfway through, until collapsing and slightly charred at the edges.
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Meanwhile, combine the capers, shallot, parsley, red wine vinegar and a good pinch of salt in a mixing bowl. Pour over just enough extra virgin olive oil to almost cover it, then stir well to combine. Taste and adjust the seasoning, if needed. Set aside to macerate.
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Peel the skins from the peppers – they should come away from the flesh easily (this is optional, but I think it gives everything a much nicer texture). Stir the still-hot red pepper flesh and butter beans through the dressing. Arrange between plates, or on one pretty serving dish. Tear over the mozzarella, sprinkle with the toasted flaked almonds and finish with a good crack of black pepper.
There are lots more salad recipes for you here! You can also check out my Instagram, if you like.
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