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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.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2 people, for lunch

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

  1. Preheat the oven to 180°c (fan-assisted).

  2. 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.

  3. 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.

  4. 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.