Red Pepper, Chicory, Caper berries and Salami Recipe

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


*This recipe is gluten-free according to industry standards


  • 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


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


  • 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.

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