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    Quick Grilled Pepper Caponata

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    Quick Grilled Pepper Caponata

    A seriously spicy Sicilian-style starter made with peppers rather than aubergines. Place everything on a platter so everyone can help themselves.

    • Preparation time: 5 minutes
    • Cooking time: 7 minutes
    • Total time: 12 minutes 15 minutes

    Serves: 6


    • 2 x 200g tubs Waitrose Fresh Dip Vine Ripened Tomato Salsa
    • 280g jar Waitrose Cooks' Ingredients Grilled Peppers, drained and chopped
    • 2 tbsp Waitrose Cooks' Ingredients Sliced Black Olives
    • 4 celery sticks, trimmed and finely sliced
    • ¼ tsp sugar
    • 20g pack fresh basil, torn
    • 3 large eggs
    • 2 Little Gem lettuces, washed
    • 1 white French stick


    1. In a bowl, mix the salsa and peppers with the olives, celery, sugar and basil. Set aside the caponata until ready to serve.
    2. Place the eggs gently in a small pan of boiling water. Simmer for 7 minutes, then drain and cool under running water. Once cold, peel and quarter the hard-boiled eggs.
    3. Serve the grilled pepper caponata with a white French stick to dip, the eggs and Little Gem lettuce leaves

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