ROASTED PEPPER SALSA

ONE of my favourite antipasti ingredients has to be roasted red peppers. They’re a bit of a faff to make yourself, so I often use the delicious jarred ones you can find in most supermarkets. They pair beautifully with a side of simple greens or traditional Spanish white beans and paprika. They’re usually sweet and salty enough as they are and don’t require seasoning, so be aware of this before adding salt. This salsa is a sure-fire way to give any meal another dimension. You could try it on top of a tuna steak or muddled with cannellini beans and oregano.

SERVES 2

150g cherry tomatoes, halved 100g roasted red peppers from a jar, thinly sliced

100g fresh flat-leaf parsley leaves, roughly chopped 1 tbsp red wine vinegar 2 tbsp extra-virgin olive oil ¼-½ dried chilli flakes (to taste) Sea salt and freshly ground black pepper COMBINE all the ingredients in a bowl and add salt and pepper to taste. Try adding sweet shallots, fresh red peppers or even sweet cooked beetroot to the salsa.