Ingredient
4 large red peppers
6 canned anchovy fillets in olive oil, drained, finely chopped
4 new-season garlic cloves, peeled, finely sliced
1 heaped tbsp baby capers, drained and rinsed
½ unwaxed lemon, juice and rind, rind peeled into three long strips
3 tbsp good extra virgin olive oil
sea salt flakes and freshly ground black pepper
handful fresh mint leaves, chopped (optional)
handful fresh basil leaves, chopped (optional)
Method
1. Preheat the grill to its highest setting. Line a baking tray with aluminium foil.
2. For the roasted red pepper salad, when the grill is hot, place the peppers onto the prepared baking tray and grill for 10-12 minutes, turning occasionally, until the skin is blackened and blistered on all sides.
3. Transfer the blackened peppers to a bowl, cover with cling film and set aside for 10-15 minutes, or until the skins have loosened and the peppers are cool enough to handle.
4. Peel and discard the blackened skin from the peppers using your fingers. Cut each peeled pepper in half over a serving bowl, catching any juices in the serving bowl.
5. Remove the seeds from the peppers, then tear the flesh into long strips 1cm/½cm wide, using your fingers. Add the pepper strips to the serving bowl.
6. Add the anchovies, garlic and capers to the bowl containing the peppers. Twist the lemon rind strips and add them to the bowl, then pour over the lemon juice and olive oil. Season, to taste, with salt and freshly ground black pepper. Mix the salad ingredients until well combined and coated in the dressing. Set aside for at least one hour to allow the flavours to infuse.
Saturday, February 6, 2010
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