Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
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.
To make the dressing, stir the agave nectar, sherry vinegar and parsley into the roasting juices from the peppers.
Add the chicory to the roasted pepper and gently mix. Transfer to plates, scatter with salami and caper berries, and drizzle with dressing.