Roasted red pepper and chicory with caper berries and salami
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 3 romano peppersseeded and quartered lengthways
- olive oil
- 4 sprigs thyme
- 2 sprigs rosemaryleaves picked
- 2 red chicoryleaves separated
- 8 slices salami
- 15 caper berries
DRESSING
- 1 tsp agave nectar
- 1 tbsp sherry vinegar
- finely chopped to make 2 tbsp flat-leaf parsley
Nutrition:
- kcal250low
- fat15.4g
- saturates4.2g
- carbs16.6g
- sugars13.8g
- fibre7.2g
- protein7.4g
- salt2.3g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Put the peppers in a baking tray, drizzle with 1 tbsp of olive oil, scatter with the thyme and rosemary, season and roast for 30 minutes.
step 2
To make the dressing, stir the agave nectar, sherry vinegar and parsley into the roasting juices from the peppers.
step 3
Add the chicory to the roasted pepper and gently mix. Transfer to plates, scatter with salami and caper berries, and drizzle with dressing.
