4 large red peppers, roasted, peeled and de-seeded - see here for instructions.
50 g capers, drained.
½ a preserved lemon. Pulp removed and rind finely chopped.
3 tablespoons parsley, chopped.
1 fat clove of Garlic, peeled and crushed.
Good squeeze of fresh lemon juice.
3 tablespoons extra virgin olive oil.
Freshly ground black pepper.
Method
Roast, peel and de-seed the peppers - see here.
Cut lengthways into 2.5 cm (1") strips.
Rinse the capers for a minute under cold running water.
Put the pepper strips in a bowl, add the chopped lemon, garlic and capers. lemon juice and season with black pepper.
Toss well and leave for 30 minutes for the flavours to mingle.
Sprinkle with parsley and serve.
No comments:
Post a Comment