*This recipe is gluten-free according to industry standards


  • 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


  • 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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