Colourful Roast Pepper Salad

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Peppers (red, yellow, orange)		1 each
Olive oil		as required
Salt		as required
Dressing
Extra virgin olive oil		5 tbsp
Sherry vinegar		2 tbsp
Garlic (grated)		1 clove
Salt & pepper		as required
Sugar		a pinch
Capers		as required
Black olives		as required
Parsley (to garnish)		a little

Method

Prep

Cook

10min

Place the peppers in an ovenproof dish and drizzle over with the olive oil. Sprinkle with salt and pour over water to fill 1/3 of the dish.

Put the tray in the oven 180C and bake until soft, about 1 hour.

When soft, remove from the oven and allow to cool. Peel off the skins and deseed. Chop into strips.

Mix all the dressing ingredients in a bowl.

Arrange the peppers attractively on a plate in alternate colours. Drizzle the dressing over the top and garnish with black olives, capers and parsley.

Tips & Note

You might think you want to use the green pepper to make it even more colourful, but this is too bitter so it's better to avoid. The red is the sweetest. If you don't have sherry vinegar, you can use malt vinegar, white wine vinegar or balsamic vinegar.

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