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About Recipe

Roasted peppers have so much flavour and transform any meal in an instant, adding a sweet smokey element that elevates your dish to Mediterranean standards. Very easy to prepare at home, roasted peppers can be made in advance and then kept in the fridge to use in salads, sandwiches, pasta sauces, soups, on scrambled eggs or as a side to meats and fish. They are as useful and compatible as tomatoes, and apart from being tasty are packed full of vitamin C. In fact one of my favourite recipes using both roasted peppers and tomatoes is piedmontese peppers, a classic Mediterranean dish served with anchovies and basil.



large pepper

olive oil

cooked beetroot, grated

feta, crumbled

radish, sliced thin

red chilli, deseeded and chopped fine


olive oil

lemon juice

sea salt

See Recipe Procedure


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