Roast red pepper salad with capers and preserved lemons

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A colourful and tasty dish that is a great starter, side-dish with barbecues or just a light snack.


It is another great use for your preserved lemons.

Roast red pepper salad with capers and preserved lemons
Electus
Servings:Serves 4
Calories per serving:52
Ready in:45 minutes
Prep. time:45 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th October 2012

Best recipe review

A pretty salad Julia!

4.8/5

I love this, especially when I can use home-grown sweet peppers.

Paul R Smith

A multi-coloured version

Ingredients

Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe

Method

  1. Roast, peel and de-seed the peppers - see here.
  2. Cut lengthways into 2.5 cm (1") strips.
  3. Rinse the capers for a minute under cold running water.
  4. Put the pepper strips in a bowl, add the chopped lemon, garlic and capers. lemon juice and season with black pepper.
  5. Toss well and leave for 30 minutes for the flavours to mingle.
  6. Sprinkle with parsley and serve.
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