Grilled Pepper and Crunchy Caper Salad
·3 red and 3 yellow peppers
·3 tbsp extra-virgin olive oil, plus extra for grilling
·1 large garlic clove
·1 tbsp white wine vinegar
·2 tbsp pine nuts, toasted
·2 tbsp black olives
·3 tbsp capers
·few basil leaves, shredded (optional)
How to Make Grilled Pepper and Crunchy Caper Salad
- Place the peppers on a lined baking tray and brush them with oil. Grill them for 10-15 minutes turning them until the skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
- Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then cut into pieces. Place in a bowl.
- Pour over the dressing and scatter with the capers, olives and pine nuts.
- Serve with a bruschetta drizzled with extra virgin oil.