Roasted Pepper Salad Recipe

Roasted Pepper Salad Recipes

Ingredients :

3 red pepper

6 large plum tomatoes

2.5ml dried red chili flakes

1 red onion, finely sliced

3 garlic cloves, finely chopped

grated rind and juice of 1 lemon

45ml chopped fresh flat leaf parsley

30ml extra virgin olive oil

salt and freshly ground black pepper

black and green olives and extra chopped fresh flat leaf to parsley, to garnish

Method :

Preheat the oven to 425F, Gas 7. Place the peppers on a baking sheet and roast, turning occasionally, for 10 minutes or until the skins are almost blackened. Add the tomatoes to the baking sheet and bake for 5 minutes more.

Place the peppers in a strong plastic bag, close the top, trapping in the steam, and set aside, with the tomatoes, until they are cool enough to handle.

Carefully pull the skin off the peppers. Remove the seeds, then chop the peppers and tomatoes roughly and place in a mixing bowl.

Add the chili flakes, onion, garlic, lemon rind and juice. Sprinkle over the parsley. Mix well, then transfer to a serving dish. Season to taste, drizzle over the olive oil and scatter olives and extra parsley over the top. Serve at temperature.

Dried chili flakes give an extra lift to this colorful salad.

Serves 4 - 6

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