Marinated Red Peppers

Cooking time: 40 minutes

Serving size: Serves 4 as a side dish

Oven temperature: 200°C (fan)

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INGREDIENTS

• 1 red pepper

• 1 clove garlic

• 1 tsp capers

• 1 tsp balsamic

• 2 tsp extra virgin olive oil

• 1 tsp neutral oil (rapeseed/sunflower oil)

• ¼ tsp salt

• black pepper

METHOD

1.) Roast the red pepper in the oven at 200°C (fan) for 35 minutes. The skin should be blackened which will help to impart the smokey flavour. I have attached an image below for reference.

2.) Remove the pepper from the oven and immediately place it in a bowl and cover it with cling film. The steam trapped in the bowl will make it much easier to remove the skin once cooled.

3.) Slice the red pepper lengthways into even strips, about 1cm wide.

4.) Peel and smash the garlic. (It's often easier to smash it first and then peel it. To do this cut both ends off the garlic and place it flat-side down on a chopping board. Place the knife so that it sits flat on top of the garlic and bash the heel of your hand down onto the knife. The knife should be positioned with the sharp blade facing away from you and be such that you cannot cut yourself as the knife is laid down flat).

5.) Add the vinaigrette of 1 tsp balsamic vinegar, 2 tsp extra virgin olive oil, 1 tsp neutral oil and 1 tsp capers, ¼ tsp salt and a good crack of black pepper.

6.) Allow the pepper to marinate for at least 30 minutes in the vinaigrette before serving. Serve as a side salad, in a salad, on top of red meat or chicken or it's also delicious on top of rice.