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Pepper and Caper Salad
- 3 peppers - cut into narrow strips
- 1 tsp light olive oil – for frying
- 1 tbs capers
- Extra virgin olive oil
- 2 tbs balsamic vinegar
Fry the pepper strips in the olive oil over a low heat until soft and tender and starting to brown (season with salt whilst cooking as this will draw liquid out and help to concentrate the flavours). Once cooked place in a bowl.
Add the capers to the frying pan cook on a high heat until charred, add to the serving bowl.
Add the vinegar to the pan to deglaze, boil to reduce by half until syrupy. Pour over the capers and peppers.
Add a good glug of extra virgin olive oil and season with pepper and salt to taste. Cover and chill overnight to allow the flavours to infuse.
Remove from the fridge an hour before serving to allow the salad to return to room temperature.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.