My mom used to make something similar to this when I was growing up and it was one of my favourite salads. Roasting the peppers and then removing the skin gives them a lovely silky texture. This makes a great accompaniment to a big family Sunday lunch, or is filling enough as a meal on its own.
Ingredients (enough for a table salad, or serves 2 as a meal)
2 red bell peppers
2 yellow bell peppers
1 green bell pepper
1 tin organic chickpeas, rinsed well
about 20 olives (I used Blue Sky Organics chilli-stuffed olives for an extra kick, available at Organic Emporium)
2 tbsp of the liquid from the olives
2 tbsp capers
4 large cloves of garlic, minced
a small handful of fresh basil, torn
2 tbsp extra virgin olive oil
1/2 tsp himalayan salt
juice of 1/2 a lemon (about 2 tbsp)
freshly ground black pepper to taste
Preheat the grill in your oven and then place the peppers about 10 – 15cm under the grill. Allow the skin to bubble and blacken (takes about 10 minutes) and then turn them to do the next side. Continue until the all the peppers have been blackened on all sides. If the skin has not at least bubbled and browned you will not be able to remove it. It needs to look like this:
Place the cooked peppers in a glass bowl and cover tightly with clingfilm. Leave them to sweat (which separates the skin from the flesh) and cool down enough for you to work with them. Once cooled, peel all the skin off. You just want to remove the very thin outer layer, not any of the flesh.
Remove the seeds and stem and cut the peppers into strips about 5 cm wide. Cut the olives in half. Combine all the ingredients and taste for seasoning. You can either eat immediately, or leave to marinate for a few hours. Best served at room temperature, not cold from the fridge, so I would suggest taking it out of the fridge at least 30 minutes prior to serving. I ate this as an easy dinner with some gluten-free flat bread. I’m still working on the recipe but will share it as soon as I’m happy with it 😉
Health & happiness!