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Green, Gold and Red Pepper Salad
Preparation info
- Serves
4–5
- Difficulty
Easy
Appears in
By Levi Roots
Published 2009
This Caribbean take on an Italian classic has got the Jamaican and Rasta colours of green, gold and red. It’s a great dish for a barbecue or to have as part of an all-good-and-ready-done summer lunch or supper.
Ingredients
2 2 2
Method
- Heat a grill to its highest setting. Cut all the peppers in half, then cut out and discard the stalks and seeds. Grill until the skin is charred all over, moving them once or twice to get them to blacken all over. (You can also cook them on the barbecue if you’ve got it going.) Put the peppers in a plastic bag and leave them to cool for 10 minutes.
- Peel the pep
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