Roasted pepper salad recipe

  • Serves 8
  • 5 mins to prepare and 40 mins to cook
  • 80 calories / serving
  • Healthy
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Preheat the oven to Gas Mark 6, 200°C, fan180°C. Cut the peppers in half through the stalks and carefully remove the seeds. Put on a baking sheet.

Scatter the garlic and capers evenly among the peppers. Drizzle with the oil and 1 tablespoon cold water. Season well. Roast in the oven for 30-40 minutes until tender.

Remove from oven. Put on a serving dish. Add the rocket and drizzle
over the sherry vinegar and serve.

Top tip
Roasting red peppers brings out their delicious sweetness. Make up to a day ahead and garnish with the rocket just before serving.

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  • Ingredients

  • 8 red peppers
  • 2 cloves garlic, sliced
  • 2tbsp capers
  • 2tbsp olive oil
  • 1-2tbsp sherry vinegar
  • handful of rocket leaves
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  • Energy 329kj 80kcal 4%
  • Fat 3g 4%
  • Saturates 1g 5%
  • Sugars 10g 11%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 10.6g Protein 1.8g Fibre 3.2g

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