{"id":2411,"date":"2015-06-23T20:48:47","date_gmt":"2015-06-23T19:48:47","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?p=2411"},"modified":"2015-06-23T21:02:37","modified_gmt":"2015-06-23T20:02:37","slug":"roasted-pepper-salad","status":"publish","type":"post","link":"https:\/\/www.thecherryplumkitchen.com\/?p=2411","title":{"rendered":"Roasted Pepper Salad"},"content":{"rendered":"
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The parent dish of this salad is peperonata<\/em>. \u00a0It must be sixty plus years since Elizabeth David’s ‘A Book of Mediterranean Food’<\/em> was published in the UK and brought it to our notice. \u00a0 I do think we’ve got over the grief of not being a misplaced mediterranean country now, but peperonata<\/em> remains a lovely part of my summer. \u00a0It’s that silky mix of sweet peppers, onions and tomatoes. Sometimes with garlic, basil and, I read the other day, potatoes …<\/p>\n

Really lovely – and I make it and use it in all kinds of sacrilegious non antipasto situations.<\/p>\n

Here, the same ingredients become something different. \u00a0Rather than stew everything together over a low heat for 40 minutes or so, I’m roasting my peppers and onions. \u00a0It’s super easy to make and, like the French-Style Potato Salad<\/a>, sits perfectly happily in the sunshine.<\/p>\n

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If you want to make it ahead, it will only taste better if it’s been allowed to sit in the fridge overnight. \u00a0It makes a good side dish for a barbecue or buffet and the leftovers are fantastic in a wrap. \u00a0(Try it with hummus.)<\/em> \u00a0I love it in a baked potato with or without cheddar. \u00a0And, if I’m still trying convince you to give it a try, it freezes brilliantly.<\/p>\n

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It begins with lots of good things. \u00a0This is the recipe in which to make use of the bowls of small peppers you find at the market or bagged together at the supermarket. \u00a0If they are particularly small, simply add an extra pepper or two in. \u00a0As far as colour goes, I like a sunshine mix but it really doesn’t matter.<\/p>\n

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Cut off the top and the bottom. \u00a0Then run your knife along the remaining pepper strip, removing the seeds and the pith.<\/p>\n

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And slice into 5mm strips.<\/p>\n

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If presentation were my main concern I’d probably use the ends for something else, but it isn’t – and I don’t. \u00a0Slice them up.<\/p>\n

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A bowl of summer sunshine. \u00a0I’ve used 6 medium sized peppers here.<\/p>\n

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Then, top and tail the onions. \u00a0Peel and slice into 5mm crescents. \u00a01 onion for every 3 peppers. \u00a0Roughly. \u00a0It really isn’t an exact science.<\/p>\n

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Don’t be horrified at how much garlic is going in this. \u00a0Once it has been roasted it’s sweet and mellow.<\/p>\n

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2 whole bulbs of garlic went into my salad. \u00a01 bulb for every onion. \u00a0Roughly. \u00a0Peel and cut in half if the clove is particularly enormous.<\/p>\n

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Place everything into a big bowl. \u00a0Add 4 teaspoons of dried oregano, 2 teaspoons of ground cumin, a grinding of peppercorns and a drizzle of olive oil.<\/p>\n

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Then spread out onto baking trays. \u00a0You want the vegetables to roast rather than steam, so don’t overfill the baking trays. \u00a0Cook at 200\u00baC\/Gas Mark 6\/400\u00baF for 15 minutes. \u00a0(Aga Roasting Oven: \u00a0fourth set of runners for 10 minutes.)<\/p>\n

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Meanwhile, prepare the tomatoes. \u00a06 tomatoes. \u00a0De-seed.<\/p>\n

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And cut into cubes.<\/p>\n

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When the initial cooking time is up, add the chopped tomatoes. \u00a0Give everything a stir and return to the oven for a further 15 minutes. \u00a0(Aga: 10 minutes).<\/p>\n

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Squeeze the juice from a lemon. \u00a0(I used a microplane grater to remove the zest first. \u00a0You don’t need it for this, but it freezes. \u00a0I made ‘rock cakes’.)<\/p>\n

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Place all the roasted vegetables into a big bowl and add the juice of the lemon. \u00a0Give everything a stir and let it all cool.<\/p>\n

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Just before serving, roughly chop a large bunch of parsley and add that to the salad. \u00a0Basil is a nice alternative.<\/p>\n

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Eat.<\/p>\n

\"Roasted<\/a>Roasted Pepper Salad<\/strong><\/p>\n

Serves 8<\/em><\/p>\n