Roast Pepper Salad
This is without a doubt one of my favourite recipes. It is an example of the way in which the flavour of sweet peppers can change completely according to whether they are fried or roasted, or indeed have their skins removed, as here. The peppers can be eaten by themselves, with some good bread, or as an accompaniment to meat dishes – especially pork.
- 4 fleshy yellow and red sweet peppers
- 2 garlic cloves coarsely chopped
- 3 tbsp olive oil
- 1 tbsp coarsely chopped fresh flat-leaf parsley
- Salt to taste
- Roast the peppers over a barbecue - or over a gas burner - turning them frequently until black and blistered. Leave them to cool and then peel off the skin, which should come away quite easily if the peppers are well roasted. Remove the stalk, seeds and pith.
- Cut the pepper flesh lengthways into narrow strips and place in a dish, adding the garlic. Dress with oil, parsley and salt. The dish can be eaten hot or cold, but improves with standing, and is excellent eaten the next day.