Roast Yellow Pepper & Chilli Salad

Preparation info

    • Difficulty


Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

Yellow peppers are frankly indistinguishable in taste from the red variety, but they present nicely with the chillies. These are large fresh hot chillies, which you can find in Asian markets and increasingly in supermarkets. They are not the fiendishly hot variety, unless you want to torture your guests. Roasting them cools their ardour a little, but the idea is for them to be pointedly spicy.


  • 4 large yellow sweet peppers
  • 8 large red chillies
  • 2 garlic cloves
  • 1/2 tbsp lemon juice
  • 4 tbsp olive oil, plus more for brushing
  • salt and pepper
  • 12 small mint leaves



    Preheat the oven to 250°C/475°F/gas9.

    Cut the sweet peppers in half lengthwise and remove the seeds, stalks and pith. Brush the pepper halves inside and out with olive oil and arrange on a metal baking tray, cut side downwards.