Roasted cour­gettes, pep­pers & ri­cotta salad

Friday - - Leisure -

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.

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