Ingredients for - Roasted pepper salad with capers & pine nuts
1.
3 red and 3 yellow peppers
2.
3 tbsp extra-virgin olive oil , plus extra for grilling
5.
2 tbsp pine nut , toasted
6.
1-2 tbsp capers
7.
few basil leaves , shredded (optional)
How to cook deliciously - Roasted pepper salad with capers & pine nuts
1 . Stage
Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
2 . Stage
Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the
Recipe information
Cooking:
10 min.
Servings per container:
6
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