Roast Tomato and Red Pepper Salad Recipe

Ingredients

• few tbsp olive oil
• 3 red peppers
• 5 ripe juicy beef tomatoes
• handful Kalamata olives
• 2tbsp red wine vinegar
• few sprigs fresh basil

Method

1. Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Rub olive oil into the whole peppers, place in an oiled roasting tin and roast until well charred. Put into a bowl, cover with clingfilm and leave to cool. Then peel and remove the seeds and core. Meanwhile, halve the tomatoes, place on a baking sheet and drizzle over some olive oil and salt and black pepper. Roast for 20 minutes. Leave to cool.

2. Cut the peppers into strips, arrange on a plate or in a bowl with the tomatoes and olives. Drizzle over a little more olive oil with the red wine vinegar and some salt and black pepper if needed. Tear the basil leaves and scatter over.