Roasted pepper salad with capers & pine nuts

Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours

  • Prep:10 mins
    Cook:15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 209
  • fat 15g
  • saturates 2g
  • carbs 14g
  • sugars 13g
  • fibre 5g
  • protein 4g
  • salt 0.2g


  • 3 red and 3 yellow peppers
  • 3 tbsp extra-virgin olive oil, plus extra for grilling
  • 1 large garlic clove
  • 1 tbsp white wine vinegar
  • 2 tbsp pine nuts, toasted
  • 1-2 tbsp capers
  • few basil leaves, shredded (optional)


  1. 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. 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

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