Roasted pepper and mangetout saladby Sue Smith |
| Preperation time: 30 mins Cooking time: 15 mins Serves: 8 |
| Recipe Ingredients |
| 3 sweet pointed red peppers; 340g mangetout; 1 tbsp olive oil; 4 tbsp balsamic dressing; 50g pinenuts. |
| Recipe Method |
| Roast the peppers in the oven (200c/gas6) by
putting them on a baking tray and brushing them with the oil, and
cook for 15 mins until lightly charred. Put the peppers in a plastic bag and allow to cool completely. Peel the skins off the peppers and chop the flesh into bite-sized pieces. Quickly blanch the mangetout in boiling water. Drain and rinse under cold water. Put the mangetout and peppers in a serving bowl and add the dressing and toss. Scatter the pinenuts on top of the salad and serve straight away. |
| More recipes: |
| Potato and
tomato crush Asparagus and bean salad Walnut, rocket and orange salad Banana bread Red pepper and parsley crusted chicken with linguine |
 |