Peppers, All Types
4 medium, Red, yellow and orrange
Calorie controlled cooking spray
175 g, thinly sliced
2 clove(s), halved
800 g, mixed, roughly chopped
Capers, in Brine
2 tablespoons, extra virgin
White Wine Vinegar
2 tablespoons, red wine
30 g, leaves roughly torn
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the whole peppers in a roasting tin and mist with cooking spray. Roast for 25-30 minutes, or until the skins have begun to blister and the peppers have softened. Remove from the oven, put the peppers in a bowl and cover with clingfilm. Once cool, peel off the skin, then halve the peppers, remove the seeds and slice into thick strips.
- Meanwhile, put the ciabatta on a baking sheet and mist with cooking spray. Bake until golden and crisp. Remove from the oven and rub the toasts with the cut side of a garlic clove. Break into chunky croutons.
- Put the tomatoes in a mixing bowl with the peppers and capers. Whisk together the oil and vinegar, season well, then add to the bowl along with the croutons and basil. Mix well.
- Let the salad sit for 10 minutes, so the croutons can soak up some of the dressing and tomato juices, then serve at room temperature.