Roast Pepper Salad

Name: Roast Pepper Salad
Yield: serves 4
Ingredients: 4 anchovy fillets tinned in oil – cut lengthways into thin slivers; 4 small to medium sweet peppers (the majority red or yellow, with perhaps 1 green for contrast) – roasted, peeled and cut into ½in strips; 8 spring onions; 1 tablespoon finely chopped flat-leaf parsley; 8 tablespoons best olive oil; 1 tablespoon capers – drained if in brine, rinsed and dried if in dry salt

Preparation info

serves
4

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

Ingredients

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

Side dish
Pescatarian
July
Gluten-free

Method

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.