This barbecued mixed pepper salad recipe is another Tom Kerridge one from his Outdoor Cooking recipe book that we saw in last month's Sainsbury's magazine. We'd never tried making a salad or roasting peppers on the barbecue and it looked delicious, so we gave it a go...actually, I should say, David gave it a go! I only carried out step 6 of the instructions...
The recipe isn't on Sainsbury's website, and I can't find it online elsewhere either!
The end result is a beautiful salad that is so full of flavour having been cooked on the barbecue and the dressing tops it all off perfectly...delicious!
Tips
- You can make ahead by prepping up to 4 hours ahead (steps 1 to 5, but wait to add the toasted bread and dressing shortly before serving (step 6).
- This barbecued mixed pepper salad recipe is easily adapted if you're cooking for less or more people. The photos are a third of the recipe, to serve 2.
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How to make this Barbecued Mixed Pepper Salad
Ingredients
For the mixed pepper salad (see Tips):
- 6 mixed peppers
- 2 red onions (approx. 240g), cut into quarters, keeping the root end intact (to hold them together during cooking)
- 200g sourdough or crusty bread, cut into 2.5cm thick slices
- 2 tbsp extra virgin olive oil, to drizzle
- salt
- 1 large clove garlic, halved
- a large handful of flat leaf parsley, leaves picked
- 100g pitted green olives, halved
For the dressing (see Tips):
- 4 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- salt and freshly ground black pepper
Instructions
- (See Tips) Preheat your barbecue to hot. Lay the peppers on the hot barbecue and turn regularly until they are lightly charred all over - this should take around 8 to 10 minutes. Remove from the barbecue, transfer to a bowl and cover tightly with cling film (or plate). Leave for around 15 minutes - the steam will help to loosen the skins.
- Meanwhile, place the quartered onions on the barbecue and cook for 8 to 10 minutes, turning occasionally, until lightly charred on all sides.
- While the onions are cooking, drizzle both sides of the bread with extra virgin olive oil and sprinkle with a little salt. Place on the barbecue and cook on both sides until well toasted. Remove the onions and bread from barbecue and place on a tray to cool slightly. Rub each piece of toast with the cut surface of the garlic on both sides.
- Uncover the peppers and peel away their skins. Remove the seeds and cut the pepper flesh into 2cm strips. Combine the peppers and onions in a large bowl. Tear the bread into bite-size pieces and add to the bowl along with the parsley and green olives.
- For the dressing, in a small bowl, whisk together the extra virgin olive oil, vinegars and mustard. Season with salt and pepper, to taste.
- Pour the dressing over the pepper salad and toss well. Leave for a few minutes so the bread can soak up the dressing then mix again. Serve on a big platter and let everyone help themselves.
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Barbecued Mixed Pepper Salad
Ingredients
For the mixed pepper salad (see Notes):
- 6 mixed peppers
- 2 red onions (approx. 240g) cut into quarters, keeping the root end intact (to hold them together during cooking)
- 200 g (7.1 oz) sourdough or crusty bread cut into 2.5cm thick slices
- 2 tbsp extra virgin olive oil to drizzle
- salt
- 1 large clove garlic halved
- a large handful of flat leaf parsley leaves picked
- 100 g (3.5 oz) pitted green olives halved
For the dressing (see Notes):
- 4 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- salt and freshly ground black pepper
Instructions
- (See Notes) Preheat your barbecue to hot. Lay the peppers on the hot barbecue and turn regularly until they are lightly charred all over - this should take around 8 to 10 minutes. Remove from the barbecue, transfer to a bowl and cover tightly with cling film (or plate). Leave for around 15 minutes - the steam will help to loosen the skins.
- Meanwhile, place the quartered onions on the barbecue and cook for 8 to 10 minutes, turning occasionally, until lightly charred on all sides.
- While the onions are cooking, drizzle both sides of the bread with extra virgin olive oil and sprinkle with a little salt. Place on the barbecue and cook on both sides until well toasted. Remove the onions and bread from barbecue and place on a tray to cool slightly. Rub each piece of toast with the cut surface of the garlic on both sides.
- Uncover the peppers and peel away their skins. Remove the seeds and cut the pepper flesh into 2cm strips. Combine the peppers and onions in a large bowl. Tear the bread into bite-size pieces and add to the bowl along with the parsley and green olives.
- For the dressing, in a small bowl, whisk together the extra virgin olive oil, vinegars and mustard. Season with salt and pepper, to taste.
- Pour the dressing over the pepper salad and toss well. Leave for a few minutes so the bread can soak up the dressing then mix again. Serve on a big platter and let everyone help themselves.
Notes
- You can make ahead by prepping up to 4 hours ahead (steps 1 to 5, but wait to add the toasted bread and dressing shortly before serving (step 6).
- This barbecued mixed pepper salad recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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