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    Roasted pepper, Adriatic anchovy, caper & egg salad

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    • Roasted pepper, Adriatic anchovy, caper & egg salad

    Roasted pepper, Adriatic anchovy, caper & egg salad

    By Elly Pear

    • Preparation time: 15 minutes + cooling
    • Cooking time: 30-35 minutes
    • Total time: 45-50 minutes + cooling

    Serves: 4

    Ingredients

    4 large red peppers
    1 tsp sherry vinegar
    1 tbsp extra virgin olive oil, plus extra to drizzle
    1 British Blacktail Free Range Medium Egg, hard-boiled, peeled and
    finely chopped
    1 tbsp nonpareille capers, drained
    1 tbsp flat leaf parsley, finely chopped
    1 unwaxed lemon, finely grated zest
    90g Adriatic anchovies
    270g pack ciabatta, sliced diagonally 2cm thick and toasted, to serve 

    Method

    1. Preheat the oven to 220ºC, gas mark 7. Line a large, flat baking tray with baking parchment. Halve the peppers and arrange on the baking tray, cut-side down. Roast for 30-35 minutes until the skin starts to blacken and char.

    2. Put the peppers in a large bowl (or a large resealable food bag), cover and leave to cool, so you can easily peel away the skins. Cut away the seeds and core, then cut the peppers into wide pieces.

    3. Lay the pepper pieces out on a serving platter and drizzle with the vinegar and olive oil. Top with the chopped egg, capers, parsley and lemon zest. Season.

    4. Arrange the anchovies in the centre and serve with the toasted ciabatta slices, drizzled with olive oil.

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