Roasted pepper salad
A charred pepper is a completely different vegetable from a raw one — sweet, smoky and silky. The whole secret is shutting it in a covered bowl after charring: the steam loosens the skin so peeling takes a minute instead of a quarter of an hour.
Your own work in that: 0 min.
- Charring the peppers 25 min
- Steaming covered 15 min
- Peeling 10 min
- Marinating 10 min
Step by step
0 / 4 doneChar the peppers
Lay the whole peppers on a tray and put them under a hot oven grill on the top shelf. Char for 20–25 minutes, turning every 5–6 minutes, until the skin blisters and blackens all over.
Ingredients: 6 pcs peppers
TipDo not go easy on the heat. The pepper should be properly charred — the blacker the skin, the easier it comes off.
Blisters and blackening mean the skin has lifted from the flesh.Shut them under a cover
Move the hot peppers to a bowl and cover with a plate or cling film. Leave for 15 minutes — their own steam separates the skin from the flesh. The step looks pointless and saves a quarter hour of picking.
Ingredients: 6 pcs peppers
Fifteen minutes under a plate does all the work.Peel and slice
Pull the skin off with your fingers — it should come away in sheets. Tear the pepper open, remove the seed core and cut the flesh into 2 cm strips. Keep the juice left in the bowl: it is pure flavour.
Ingredients: 6 pcs peppers
TipDo not rinse the peppers under water. You would wash the smoky flavour away with the skin.
The skin lifts off in sheets — no knife, no struggle.Marinate
Toss the pepper strips with olive oil, garlic slivers, vinegar, capers, salt and pepper plus the reserved juice. Leave for 10 minutes, or better an hour. Scatter chopped parsley before serving.
Ingredients: 5 tbsp olive oil · 2 cloves garlic · 1 tbsp wine vinegar · 2 tbsp capers · ½ bunch parsley · ½ tsp salt · ¼ tsp pepper
Before you start
Without a grill setting
If your oven has no grill, lay pepper halves skin side up and roast for 30 minutes at 240°C. The result is almost identical.
Storing in oil
Pack into a jar and cover the strips with olive oil. Keep in the fridge only and eat within 4 days; freeze for longer storage. Vegetables and raw garlic in oil without tested acidity favour the bacteria behind botulism, so never leave the jar at room temperature.
On a sandwich
These peppers are excellent on toast with goat cheese or in a mozzarella panini.
