Roasted pepper and anchovy salad with Mimosa eggs
A quick and easy recipe of delicious peppers and marinated anchovies
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 6
6 red peppers
3 eggs, hard-boiled and shelled
12 silver anchovy fillets
1dsp capers, rinsed
2tbsp olive oil
1tbsp flat-leaf parsley, finely chopped
1 Preheat oven to 200 C, 180 C fan, 400 F, gas 6. Brush the peppers with oil and roast on a baking tray for 15 minutes or until the skins are slightly charred. Remove to a bowl, cover with clingfilm and cool. Chop the egg white and push the yolk through a sieve. Set aside.
2 When the peppers are cool, cut in half, remove the skins and the seeds, and lay out on a large, flat plate. Sprinkle over the egg white, then the yolk. Arrange the anchovy fillets and the capers over the top. Season well. Spoon over the olive oil and scatter with parsley.
Per serving: 137cals, 8g fat, 2g saturated fat, 10g carbohydrate
Get ahead: Prepare all the components the day before, cover and refrigerate. Assemble it 4 hours before serving, then cover loosely with clingfilm. Bring to room temperature for around 20 minutes before serving.
More celebration recipes:
Chilled avocado, cucumber, lime and watercress soup
Roasted sweet potato, beetroot and pepper salad with sherry vinegar dressing
Grilled salmon with sumac, and a baby courgette, mint and pea risotto
Green olive crusted chicken with crisp pancetta, rocket and rich balsamic dressing
Raspberry and meringue cake
Blackcurrant and cassis jellies with vanilla panna cotta
Chocolate and black cherry marquise
See a full index of Food & Entertaining or discuss similar topics on our forum
