Roasted Red Pepper And Chicory Recipe With Caper Berries and Salami

Roasted red pepper and chicory with caper berries and salami

  • serves 2
  • Easy

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

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*This recipe is gluten-free according to industry standards

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Ingredients

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

DRESSING

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

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...

Nutritional Information

  • Kcals 250
  • Fat 15.4g
  • Saturates 4.2g
  • Carbs 16.6g
  • Sugars 13.8g
  • Fibre 7.2g
  • Protein 7.4g
  • Salt 2.3g
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