Yellow Pepper Salad

Put these warm, sunny flavours with sliced prosciutto and fresh crusty bread for a lazy lunch, or with barbecued fish, chicken or lamb at any time.


  • 2 yellow and 2 orange peppers (or 4 yellow ones)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp small black olives
  • sea salt
  • freshly ground black pepper
  • few basil leaves, or thyme sprigs


Heat the oven to 200°C/Gas 6. Place the peppers in a baking tin and coat with a little of the olive oil. Bake for 20 minutes, turning once or twice, until lightly scorched. Alternatively you can grill the oiled peppers on a cast-iron grill pan, or under the grill.

Remove peppers from the heat and place in a bowl. Cover and leave for 10 minutes, then peel away the skin, and remove the core and seeds. Cut the flesh lengthwise into thick strips.

Arrange the pepper strips on a serving plate. Combine the olives, remaining olive oil, sea salt and pepper, and drizzle over the top. Scatter with basil leaves or sprigs of thyme.