Pickled red peppers
6 red peppers
125 ml (½ c) olive oil 30 ml (2 T) chopped
fresh coriander 30 ml (2 T) chopped
fresh parsley 2 garlic cloves,
15 ml (1 T) capers 45 ml (3 T) apple
TO SERVE mixed salad leaves such as rocket and watercress bocconcini or pecorino cheese shavings
1 Scorch the red peppers over a flame or coals until black blisters form on the skin. Allow to cool in a plastic bag, then pull off the skin. Cut the flesh into chunks or strips and transfer to a bowl or jar.
2 Mix the rest of the ingredients and pour over the peppers. Set aside for at least 2 hours.
3 To serve Arrange the salad leaves on a platter, spoon the peppers over and pile the cheese on top.