Sweet Pepper Salad Recipe

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shaano from Karachi
Ingredients
  1. 2 large red peppers (capsicums)
  2. 2 large yellow peppers (capsicums)
  3. 90 ml (3 fl oz/ 1/3 cup) extra virgin olive oil
  4. 2 cloves garlic
  5. salt and pepper
  6. black olives and fresh parsley, to garnish
Method
  • Put peppers (capsicums) under a hot grill, turning them until skins are blistered and black all over. Place in a polythene hag and leave to cool for 10-15 minutes. Peel skins off, remove stems and seeds and cut flesh into strips. Arrange in a shallow dish.
  • Drizzle olive oil over peppers. Peel garlic, cut into slivers and scatter over peppers. Season with salt and pepper, then leave to marinate for 24 hours.
  • Serve garnished with black olives and parsley.
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