Pepperade salad


Preparation info

  • Difficulty


  • Serves


Appears in

Recipes For Life: Inspired Cooking Beyond Cancer

Recipes For Life

By Peter Marshall

Published 2013

  • About


  • 200 g pasta tubes
  • 1 red pepper
  • 1 yellow pepper
  • 150 ml tomato juice
  • 10 black olives, halved and stoned
  • cooked fine beans
  • handful of pea shoots for garnish


  1. Boil the pasta in water until cooked, approximately 10 minutes.
  2. Cut the peppers in half and remove the seeds, drizzle with oil and place onto an oven tray skin side up. Place under a grill and cook until the skin is a dark roasted colour, about 10 minutes.
  3. Once the peppers are ready, remove from the grill and cling film the whole tray so that the peppers self-steam themselves. Leave for another 10 minutes. Remove the cling film and using your fingers, peel off the skin of the peppers and cut into strips.
  4. Place the tomato juice and the peppers into a bowl, add the cooked pasta, the black olives and fine beans and mix well together.

To Serve

Place into a serving bowl, scatter the pea shoots around the dish and serve.

This colourful flavoursome lunch is easy to prepare and packed full of lycopene, beta-carotene and vitamin C. To increase the nutritional value of the dish further try using whole-wheat pasta.