Olive Magazine
Roasted Red Pepper And Chicory Recipe With Caper Berries and Salami

Roasted red pepper and chicory with caper berries and salami

Published: August 1, 2017 at 10:59 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This sweet roasted red pepper dish with salty salami, crunchy chicory and caper berries is gluten free and low in calories, a great healthy midweek meal

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal250
fat15.4g
saturates4.2g
carbs16.6g
sugars13.8g
fibre7.2g
protein7.4g
salt2.3g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 3 romano peppers, seeded and quartered lengthways
  • olive oil
  • 4 sprigs thyme
  • 2 sprigs rosemary, leaves picked
  • 2 red chicory, leaves separated
  • 8 slices salami
  • 15 caper berries

DRESSING

  • 1 tsp agave nectar
  • 1 tbsp sherry vinegar
  • finely chopped to make 2 tbsp flat-leaf parsley

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the peppers in a baking tray, drizzle with 1 tbsp of olive oil, scatter with the thyme and rosemary, season and roast for 30 minutes.

  • STEP 2

    To make the dressing, stir the agave nectar, sherry vinegar and parsley into the roasting juices from the peppers.

  • STEP 3

    Add the chicory to the roasted pepper and gently mix. Transfer to plates, scatter with salami and caper berries, and drizzle with dressing.

Check out more of our best chicory recipes here...

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