You can prep this salad in advance and serve warm or at room temperature. Jam-packed with flavour and a great side dish for a barbecue or roast meat.
Roasted pepper salad with cucumber and herbs – serves 4 as a side dish
- 4 green peppers (600g), cut into 4cm pieces
- 2 red peppers (300g), cut into 4cm pieces
- 4 vine tomatoes (400g), quartered
- 2 small red onions (200g), roughly cut into 3cm pieces
- 1 green chilli, stem removed and left whole
- 6 large cloves of garlic, peeled
- 6 tbsp olive oil
- 1½ tbsp lemon juice
- 10g parsley, roughly chopped
- 10g coriander, roughly chopped
- 1 cucumber, peeled, deseeded and cut into 1cm cubes
- ¾ tsp Urfa chilli flakes
Heat the oven to 230C fan.
Put the peppers, tomatoes, red onion, chilli and garlic into a large bowl. Add 4 tbsp olive oil, ¾ tsp of salt and plenty of black pepper. Toss well to combine.
Line to large baking sheets with baking parchment. Spread the vegetables out over the trays and roast for about 30 minutes, stirring once or twice, until softened and charred.
When cool enough to handle, roughly chop the vegetables and transfer to a bowl with the lemon juice, herbs and ½ tsp salt and plenty of black pepper.
In a separate bowl, toss the cucumber with 2 tbsp of oil, ¼ tsp of salt and plenty of black pepper.
Spread the roasted pepper mixture out over a platter. Spoon over the cucumber and sprinkle with the chilli.
(Original recipe from Ottolenghi Test Kitchen: Shelf Love, Ebury Press, 2021.)