Roast Pepper Salad

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

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  • 8 spring onions
  • 4 small to medium sweet peppers (the majority red or yellow, with perhaps 1 green for contrast) – roasted, peeled and cut into ½in strips
  • 4


Trim spring onions, cutting off the root fibres without disturbing the bottom of the bulb, which holds the leaves together. Cut each onion in half lengthways. Heat a dry, preferably non-stick frying pan, or wok, until very hot then griddle the spring onions against the surface so that they are flecked with gold and black on the outside. They should wilt slightly but still retain some bite.