Roasted pepper salad

Name: Roasted pepper salad
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 10
Ingredients: 8 large peppers (a mix of red, orange and yellow), halved, cored and deseeded; 8 tbsp. extra virgin olive oil, plus extra to grease; 50 g tin anchovy fillets, drained and finely chopped; 4 garlic cloves, thinly sliced; Juice of ½ lemon

No stress peppers roasted with anchovies and garlic then chilled and dressed with lemon juice

By The GH Kitchen TeamPublished: 14 June 2006

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Yields:

Prep Time:

10 mins

Cook Time:

50 mins

Total Time:

1 hr

Ingredients

8 large peppers (a mix of red, orange and yellow), halved, cored and deseeded
8 Tbsp. extra virgin olive oil, plus extra to grease
50 g tin anchovy fillets, drained and finely chopped
4 garlic cloves, thinly sliced
Juice of ½ lemon

Directions

1. Step 1
  Preheat the oven to 180ºC (160ºC fan) mark 4. Cut each pepper half into four wedges and divide between two lightly oiled baking sheets with edges. Scatter over the anchovies and garlic, then drizzle over the olive oil. Season with plenty of coarsely ground black pepper.
2. Step 2
  Roast near the top of the oven for 40-50min until peppers are soft and beginning to brown at the edges. Cool. Spoon peppers and cooking liquid into a bowl, stir in the lemon juice, then cover and chill. To serve, spoon into a serving dish.

Get ahead

Make the salad up to four days beforehand. Keep covered in the fridge, taking out about 1hr before serving.

Per Serving:

Calories: 120
Total carbs: 4 g
Total fat: 11 g
Saturated fat: 1 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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