Name: Roasted Sweet Pepper Salad with Lemon, Capers and Parsley
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 orange (yellow and or red peppers, bottoms trimmed off and 4 panels cut down each side); 2 tbsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground cumin; 1 tbsp capers (roughly chopped); 1 tsp lemon zest; 1 tsp sherry vinegar; 2 tbsp finely chopped parsley; 1 clove garlic (peeled and grated); Additional salt and pepper to taste

Roasted Sweet Pepper Salad with Lemon, Capers and Parsley

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Prep Time 10

Cook Time 20

Total Time 30

Ingredients Method

Ingredients

3 orange yellow and or red peppers, bottoms trimmed off and 4 panels cut down each side
2 tbsp olive oil
1/4 tsp salt
1/2 tsp black pepper
1/4 tsp ground cumin
1 tbsp capers roughly chopped
1 tsp lemon zest
1 tsp sherry vinegar
2 tbsp finely chopped parsley
1 clove garlic peeled and grated
Additional salt and pepper to taste

Method

Preheat the oven to 400°F.
Cut the bottoms off each pepper. Standing each upright, cut four rectangles off each side. Pinch off any flesh that it on close to the stem.
Place all the pepper pieces onto the lined baking sheet and toss with the olive oil, salt and pepper. Place the pan in the oven for 20 minutes.
While the peppers are cooking, in a medium bowl, combine the cumin, capers, lemon zest, sherry vinegar, parsley and garlic.
Remove the peppers from the oven and let them cool. This can be done a day in advance. When cool, cut the pepper pieces into 1/3 inch strips.
Place the pepper pieces in the bowl and combine with the caper mixture. Season with additional salt and pepper if desired.