Roasted courgettes, peppers & ricotta salad
Prep time: 15 mins Serves 4
2 large red bell peppers 2 large yellow bell peppers 1 small yellow courgette, thinly sliced 1 small green courgette, thinly sliced 10 large green olives, pitted and coarsely chopped 6 oil-packed anchovy fillets, drained and finely chopped, reserve one to garnish 2 tbsp capers, drained 1 tsp chopped basil 1 tbsp red grape vinegar 2 tbsp extra-virgin olive oil, plus more for drizzling 300g ricotta, crumbled
1 Roast the peppers directly over a gas flame or under a hot grill until charred all over. Transfer to a rimmed baking sheet and allow to cool. Discard the skin, stems and seeds and cut the peppers into 2.5cm-wide strips.
2 Similarly, grill courgettes until golden brown.
3 In a serving bowl, mix together the olives, anchovies, capers, basil, vinegar and olive oil. Fold in the peppers and courgettes.
4 Top with crumbled ricotta, garnish with the whole anchovy and serve with crusty bread.