Roasted red pepper and chicory with caper berries and salami

Name: Roasted red pepper and chicory with caper berries and salami
Total time: 40 min
Yield: Serves 2
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; 1 tsp agave nectar; 1 tbsp sherry vinegar; finely chopped to make 2 tbsp flat-leaf parsley

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Serves 2

Easy

Total time: 40 mins

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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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal250

low
fat15.4g
saturates4.2g
carbs16.6g
sugars13.8g
fibre7.2g
protein7.4g
salt2.3g

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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