Preheat the grill. Place all the peppers on a wire rack or grill pan and cook under a hot grill for 10 minutes, or until their skins have blackened and blistered all over, turning them frequently. Remove the roasted peppers from the heat, put them in a bowl and immediately cover tightly with a clean, damp tea towel.
Alternatively, you can put the peppers in a polythene bag. You will find that the steam helps soften the skins and makes it easier to remove them. Leave the peppers for about 15 minutes until they are cool enough to handle.
Holding one pepper at a time over a clean bowl, use a sharp knife to make a small hole in the base and gently squeeze out the juices and reserve them. Still holding the pepper over the bowl, carefully peel off the blackened skin with your fingers or a knife and discard it. Cut the peppers in half and remove the stem, core and seeds, then cut each pepper into neat thin strips. Arrange the pepper strips attractively on a serving dish.
To the reserved pepper juices add the olive oil, sherry vinegar, garlic, sugar and salt and pepper to taste. Whisk together until combined. Drizzle the dressing evenly over the salad. Scatter the capers, olives and chopped marjoram over the salad, garnish with marjoram sprigs and serve at room temperature.
Although called roasted peppers, the peppers for this recipe are more usually grilled than roasted in an oven. You can also spear them on a fork and hold them over a gas flame, or roast them on a barbecue. Red and yellow have been used here, but there’s no reason why you can’t use green ones or a mixture.
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