Pick­led red pep­pers

YOU Best Recipes: Braai - - Contents -

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,

crushed

15 ml (1 T) ca­pers 45 ml (3 T) ap­ple

cider vine­gar

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.

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