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    Marinated pepper and olive salad

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    Marinated pepper and olive salad

    This is one of the very best sweet pepper salads. Ideally, prepare it 24 hours in advance – though if you leave it for two days in the fridge it won’t come to any harm. Green peppers are not mellow enough for this, but you could use a mixture of red and yellow peppers. Extra virgin olive oil is essential.

    • Preparation time: 10 minutes, plus overnight marinating
    • Cooking time: 15 minutes
    • Total time: 25 minutes, plus overnight marinating

    Serves: 4-6


    3 large red peppers
    1 lemon, juice
    3 garlic cloves
    ½ x 25g pack flat leaf parsley
    18 stuffed green olives or black olives
    150ml extra virgin olive oil 


    1. Preheat the grill to high. Put the peppers on a baking tray and grill for 10-15 minutes, turning halfway, until blackened. Transfer to a bowl, cover tightly with a plate and set aside for 5 minutes. Peel the skin from the peppers and cut them into strips; discard the seeds and stalk. Put the strips in a shallow dish; pour over the lemon juice and season.

    2. Chop the garlic and parsley leaves together; scatter evenly over the peppers. Halve and stone the olives, if needed, and arrange them on top, not too formally. Pour over the oil then cover and chill overnight. Use a slotted spoon to lift the peppers onto a plate to serve. 

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    This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue


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