Roast Pepper & Salmon Platter

 

The perfect alfresco salad. Warm new potatoes, roasted peppers and salmon, mixed with the punchy flavours of capers and anchovies

What you will need

5 large red peppers, halved and seeded

3 tbsp extra-virgin olive oil, plus extra for the peppers

4 salmon fillets, skin on

3 tbsp pine nut

500g pack small new potato New potatoes n-ew po-tate-oes New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

1 tbsp balsamic vinegar Balsamic vinegar bal-sam-ick vin-ee-gah True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

85g marinated anchovy Anchovy ann-choe-vee Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

2 tbsp caper, rinsed Capers kay-per Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

20g pack basil, torn or shredded Basil ba-zil Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

2 handfuls rocket Rocket roh-ket Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

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