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Marinated pepper and olive salad
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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.
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.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 1104kJ
This recipe was first published in May 2019.