Roast Tomato and Red Pepper Salad Recipe
- Vegetarian
serves:
4Skill:
easyPrep:
10 minCooking:
1 hrNutrition per portion |
RDA | |
|---|---|---|
| Calories | 129 kCal | 6% |
| Fat | 8g | 11% |
| - Saturates | 1.5g | 8% |
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
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.
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.
