Red pepper salad

I could eat this simple dish every day, says Andrew McConnell.
I could eat this simple dish every day, says Andrew McConnell. Photo: William Meppem
Dietary
Vegetarian

Red peppers are improved when prepared, dressed and left to marinate at room temperature for a few hours. This platter, served with crusty bread and good quality olives, is the makings of a perfect afternoon.

Ingredients

3 red capsicums

4 tbsp extra virgin olive oil

2 tsp capers

1 golden shallot, peeled and finely diced

1 clove garlic, peeled and finely chopped

1 tbsp best quality red wine or sherry vinegar

pinch of sugar

1 small handful parsley leaves, picked

sea salt to taste

Method

1. Preheat the oven to 180C.

2. Take the peppers and rub with one tablespoon of olive oil and place on a small baking tray lined with foil. Bake them in the oven for about 15 minutes, turning from time to time until blistered and starting to colour. Remove from the oven and leave to cool to room temperature.

3. When cool enough to handle, halve the peppers lengthwise, remove the seeds and peel away the skin. It should come away easily. Take the clean flesh and cut into 1cm wide strips. As you slice the peppers, lie the strips on a serving platter all running the same direction.

4. In a bowl stir together the remaining three tablespoons extra virgin olive oil, vinegar, shallots, garlic and a pinch of sugar. Pour this dressing over the peppers. Sprinkle the capers over the peppers and leave to marinate at room temperature for an hour or so. Just before serving, strew the peppers with the picked parsley leaves and sprinkle with a pinch of sea salt. Serve immediately.

Serving suggestion: with my Pissaladiere (anchovy, onion and olive tart)

Find more of Andrew McConnell's recipes in the Good Food Favourite Recipes cookbook.

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