Anchovy & Roast Pepper Salad
Total Time
2hrs 30 mins
Yield
2 – 4 People
Level
Easy
Ingredients
Salad Ingredients
2 large red bell peppers
2 large yellow bell peppers
10 cracked Sicilian green olives
6 oil-packed anchovy fillets,
finely chopped 2 tablespoons capers,
drained 1 teaspoon chopped rosemary
1-tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil, plus more for drizzling
Eight to ten, 2.5cm-thick slices of French loaf or Ciabatta
1 large garlic clove, peeled
100g log soft goat cheese, cut into 10 rounds
400g tub Feta cut into Triangles
Method
Place the peppers on a baking tray and drizzle generously with olive oil. Roast the peppers in an oven at 180°C until the skin is brown and looks lightly charred. Remove the cooked peppers from oven and place them in a clean plastic bag to sweat until cooled. By doing, this makes it easier to remove the skin. Peel & discard the skin, stems and seeds; cut the peppers into 2.5cm strips.
In a bowl, stir the olives, anchovies, capers, rosemary, vinegar and the 2 tablespoons of olive oil. Fold in the roasted-pepper strips.
Fire up your gas grill or heat a griddle pan. Grill the bread over high heat until lightly charred and crisp, 30 seconds per side. Lightly rub each bread slice with the garlic clove and drizzle with olive oil.
Arrange the goat cheese rounds and Feta triangles on a large plate and pile the grilled bread alongside. Serve with the anchovy-and-pepper salad.
