Sweet Pepper Salad Recipe By Kat Kallos

By Kat Kallos from Mulberry and Pomegranate

Sweet pepper salad

Large red and yellow peppers, grilled, peeled and seeded enriched with a beautiful basil, ginger and lime flavoured olive oil, fresh basil, finely sliced shallots and anchovy fillets - the perfect start to any weekend lunch; or depending on your appetite - lunch of itself. A simple and very healthy dish using high quality ingredients, which guarantees to taste so delicious! 

Ingredients

• 1 kg red and yellow capsicums
• 1 clove of garlic
• Natural sea salt flakes
• 2 tablespoon of basil, ginger and lime flavoured olive oil - Gemstone
• 1 tablespoon of good quality wine vinegar
• 1 large shallot, thinly sliced
• Fresh basil leaves
• Anchovy fillets in olive oil

METHOD

Grill peppers whole (over charcoal or under an electric grill) until the skins are blistered and charred on all sides (about 30 minutes).

Place peppers in a bowl and cover with a reusable cover or plastic wrap. The peppers will steam - leave them for around 30 minutes to loosen the skins. Remove the peppers from the bowl, pinch the skins and pull off, discard the core and tear off strips of the peppers. Be careful to remove all the seeds.

Arrange the peppers, peeled side up in a platter or bowl. Using a pestle and mortar, pound together the garlic and a little sea salt to make a paste. Pour in the wine vinegar and then the herb flavoured olive oil. Spoon the sauce over the peppers and scatter with shallot and torn basil leaves. You can also add the anchovies at this point; or serve separately alongside for everyone to help themselves.

A bowl of olives; fresh radishes; a sourdough baguette and some ripe homegrown tomatoes make perfect accompaniments.

Enjoy!