Red peppers with olives and anchovies

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

A mixture of black, purple and dark green bruised-looking olives will add variety of flavour and colour to this Italian salad.


  • 4 red peppers
  • large handful parsley leaves
  • 4 tablespoons extra virgin olive oil


Roast the peppers, then peel, core and seed them and cut the flesh into strips. Chop the parsley coarsely, reserving some whole leaves for the garnish. Whisk together the oil and vinegar with some black pepper. Put the peppers, chopped parsley and olives into a bowl and toss with the dressing. Arrange the anchovies and whole parsley leaves on top and se