Roasted Pepper Salad with Capers and Pine Nuts
Serves 4
Ingredients
Method
50 ml. Extra Virgin Olive Oil
6 Peppers (Bell, Multi Coloured)
2 Garlic Cloves Crushed
15 ml. White Vinegar
2 tbsp. Pine Nuts
30 g. Capers
10 g. Basil (Chopped)
Preheat the oven to 200ºC / 400ºF
Line a baking tray with foil and place the peppers on it and roast in the oven for 30 minutes.
Remove from the oven and place in a ziplock bag and seal it. Put to one side.
Meanwhile crush the garlic and salt into a paste using a mortar and pestle. Add the vinegar and oil and make a dressing.
Peel the skins from the peppers and cut into strips, place in a clean bowl and cover with the dressing, sprinkle the pine nuts, capers and basil over.