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Essential Red PeppersTypical weight 0.16kg
Typical weight 0.16kgItem price
60p each est.Price per unit
£3.75/kgAngela Hartnett cooked this recipe for Jamie Laing on episode 12, season 1, of Dish, the Waitrose podcast. For a saltier flavour, Angela suggests swapping the mozzarella for feta.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Put the peppers in a roasting tin, drizzle with 1 tsp oil and roast for 25 minutes, turning occasionally, until the skin is dark and blistered. Transfer to a bowl, cover with a plate and allow to steam for 20 minutes before peeling off the skin (it should be easy). Discard the skin and seeds, then tear the pepper into strips.
Meanwhile, drizzle the sourdough bread with 2 tsp oil. Char in a hot griddle or frying pan until golden and toasted on both sides. Leave to cool slightly, then rub with the cut side of the garlic clove and tear into chunks. Put the peppers in a large serving bowl with the watermelon, onion, capers and cooled croutons. Tear in the mozzarella.
To make the dressing, shake the vinegar and oil in a jar, then season. Pour over the salad, toss together, then scatter over the basil leaves just before serving.
Angela suggests swapping the mozzarella for feta for a saltier flavour.
Mirabeau en Provence Classic Rosé, France (£12.99/75cl). Summer berry notes and a deliciously fresh acidity make this silky rosé just the ticket.
Typical values per serving when made using specific products in recipe
Energy | 2,629kJ/ 630kcals |
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Fat | 37g |
Saturated Fat | 12g |
Carbohydrates | 52g |
Sugars | 25g |
Fibre | 4.3g |
Protein | 20g |
Salt | 1.6g |
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32p/10g