Roast Yellow Pepper & Chilli Salad

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Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

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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.


Cook the peppers in the oven for 30 minutes.

Cutting from just below the stem, halve the chillies lengthwise and scrape out the seeds and membranes. The main body of the chilli is now halved but still attached at the stem. Brush inside and out with oil. Peel and chop the garlic.

Remove the sweet peppers from the oven and turn them cut side up. Position the chillies around them, strew with the chopped garlic and return to the oven for a further 20 minutes.

Remove from the oven, put the peppers in a bowl and cover with cling film. After 15 minutes, peel the peppers and cut them into strips.

Put the pepper strips with the chillies in a salad bowl and dress with lemon juice and olive oil and season with salt and pepper.


Toss and serve at room temperature, scattered with mint leaves.

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