Roast red pepper salad with capers and preserved lemons

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Recipe review

A pretty salad Julia!

4.8/5 I love this, especially when I can use home-grown sweet peppers. Jerry, aka Chef (talk)

Roast red pepper salad with capers and preserved lemons
Roast red pepper salad with capers and preserved lemons
Servings:Serves 4
Calories per serving:52
Ready in:45 minutes
Prep. time:45 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th October 2012
A multi-coloured version

A colourful and tasty dish that is a great starter, side-dish with barbecues or just a light snack.

It is another great use for your preserved lemons.


Ingredients

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Method

  1. Roast, peel and de-seed the peppers - see here.
  2. Cut lengthways into 2.5 cm (1") strips.
  3. Rinse the capers for a minute under cold running water.
  4. Put the pepper strips in a bowl, add the chopped lemon, garlic and capers. lemon juice and season with black pepper.
  5. Toss well and leave for 30 minutes for the flavours to mingle.
  6. Sprinkle with parsley and serve.


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