Roasted Pepper Salad – an easy five-ingredient recipe
This Roasted Pepper Salad is a very simple vegan recipe which showcases the rich, sweet taste of roasted peppers. I think that sometimes less is more and that it is good to pick on one star ingredient and add a few others that really bring out its flavour. In this case, garlic, a citrus dressing and parsley transform the roasted peppers into a salad within minutes.
How I learned to love peppers
Making this recipe changed me from a pepper-hater to a pepper-lover in one bit. My previous experience of peppers had not been positive. When I was growing up, adding raw peppers to a green salad was a popular way of adding a bit of colour. It looked pretty but the taste of raw pepper did nothing for me. In fact it still doesn’t. My other early pepper-related experiences involved the stuffed peppers which were occasionally served for school lunches. And the less said about them, the better.
However, inspired by a delicious pepper pasta sauce that a friend cooked for me when I was a student, I realised that the key to pepper-eating bliss was to roast them! Roasting, either on a griddle, under a grill, in the oven or on a barbecue has a transformative effect on peppers. They become soft and savoury with a delicious smoky sweetness. All that is needed to transform them into a salad is a citrus dressing, a bit of garlic, parsley and some seasoning.
So why is this such a great salad?
Roasted Pepper Salad is one of my favourite salads – and not just for the taste! First off, it is very simple – only five ingredients including seasoning – and it is fool-proof to make (no fancy culinary skills required). Secondly, it is healthy. Roasting retains the flavour and nutritional value of the peppers and the calorie count is low (if you care about that sort of thing…). Finally, it is an extremely easy-going and versatile salad. You can make it a day or so in advance. It keeps in the fridge for several days. It can be served warm or at room temperature or cold. You can pimp it up with other ingredients – pine nuts for a bit of crunch, capers, olives, anchovies or some salty cheese such as feta are all good additions. Or you can just leave it simple. It is a fantastic side dish. I will also have it for lunch with just some crusty bread or maybe a green salad. It is such a great roasted pepper recipe!
In praise of winter salads…
I firmly believe that salads are not just for summer. In fact, I tend to crave them just as much when the weather is colder. The salads that I make during winter tend to have more robust ingredients but also have a really strong hit of flavour. I really want something fresh, healthy but with a zing of flavour when it is cold outside.
I make Roasted Pepper Salad throughout the year – it is a great accompaniment to a summer barbecue – but I probably make it most frequently in the winter. Other winter salads and side dishes that I love include Spiced Carrots with Honey and Lemon, Red Slaw, Thai Cucumber Salad, Raw Beetroot and Carrot Salad, Roasted Beetroot with Yogurt and Tahini and Aubergine with Soy and Honey.
Roasted Pepper SaladPrint
This is a very simple vegan salad which showcases the rich, sweet taste of roasted peppers.
- 6 red,orange or yellow peppers
- 1 clove of garlic (crushed)
- 1 tablespoon of olive oil
- Juice from half a lemon
- Salt and pepper
- Small bunch of fresh parsley
- Cut the peppers in half lengthwise. Remove the stalks and seeds.
- Place the pepper halves skin-side up on a grill pan covered in foil.
- Place the pan under a hot grill for around 10 minutes until the peppers are black and charred.
- Wrap the silver foil that you used to line the pan around the peppers and leave to cool. The foil will form an envelope around the hot peppers and the steam that they give off will help to loosen their charred skins.
- When the peppers are cool enough to handle you should be able to peel off the charred skins.
- Roughly chop the skinned peppers and place in a bowl.
- Add the crushed garlic clove, olive oil and lemon juice to the peppers. Season to taste with salt and pepper.
- Chop the fresh parsley and sprinkle over the peppers.
Good things to add to this salad include pinenuts, capers, olives, anchovies, salty cheese such as feta.
You can serve this salad hot, warm, room-temperature or cold.
You can make this salad a day ahead. It will also keep in the fridge for several days.
Keywords: peppers, salad, vegan