Scoop up all the juices with some bread. Photo / Babiche Martens

A Spicy, Salty, Crunchy Red Pepper & Chilli Salad

If you’re a chilli lover leave a few of the seeds in to give this dish a kick

Remember, anchovies are salty, so save adding salt until the end. You can also roast the peppers in a hot oven.

Serves 4

2 long red peppers
4 red chillies
2 Tbsp oil
6 cloves garlic, crushed
1 tsp cumin seeds
4 anchovies, chopped roughly
1 Tbsp lemon zest
2 Tbsp lemon juice
Salt, to taste
Parsley leaves, to garnish
Crusty bread, to serve

1. On a barbecue or gas element char the peppers and chillies until blackened. Cover and allow to cool before peeling and removing the seeds. Cut into pieces and strips.

2. Warm the oil in a small frying pan. Add the garlic, cumin and anchovies, stirring gently until fragrant. Stir through the lemon zest and juice and season with salt.

3. Place the peppers on a serving dish. Spoon over the garlic mixture. Garnish with parsley leaves and serve with crusty bread.

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New Zealand Herald

New Zealand Herald

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