Marinated pepper salad with pecorino

Name: Marinated pepper salad with pecorino
Yield: Serves 2 as a starter
Ingredients: 10 g flat-leaf parsley, leaves picked; 15 g basil leaves; 1 tbsp water; ½ tsp muscovado sugar; 4 tbsp olive oil; 1 tbsp balsamic vinegar; 2 thyme sprigs; 1 garlic clove, thinly sliced; 1 red and 1 yellow pepper, quartered; 1 tbsp capers, drained; 50 g mature pecorino, shaved; salt and black pepper; 30 g watercress

Preparation info

Serves
2
as a starter

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

Crusty bread is essential to soak up the sweet dressing left after finishing this salad. Serve as a starter, followed by a main course of Mushroom and herb polenta.

Ingredients

1 red and 1 yellow pepper, quartered
4 tbsp olive oil

Starter
Vegetarian
Gluten-free

Method

Preheat the oven to 190°C/Gas Mark 5. Toss the peppers with 1 tablespoon of the oil and a little