Green, Gold and Red Pepper Salad

Name: Green, Gold and Red Pepper Salad
Yield: Serves 4–5
Cuisine: Americas
Ingredients: 1 tsp demerara sugar; 2 red peppers, skinned; 2 green peppers, skinned; 2 yellow peppers, skinned; salt; zest of ½ lime; 3 tbsp olive oil; 2 tbsp chopped fresh coriander leaves

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

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 green peppers, skinned
2 red peppers, skinned
2 yellow peppers, skinned

Americas
Lunch
Supper
Summer
Vegan
Gluten-free

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