Roast Pepper, Olive and Anchovy Salad

Jun Tanaka's flavour-packed starter with griddled ciabatta is ideal for a warm summer's evening
By Jun Tanaka
Roast Pepper, Olive and Anchovy Salad
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 yellow pepper
  • 100 ml olive oil
  • 1 clove garlic, finely chopped
  • 1 sprigs thyme
  • 50 ml red wine vinegar
  • 2 plum tomatoes
  • 4 tinned anchovies, in oil drained and roughly chopped
  • 8 black olives, stones removed and sliced
  • 1 tbsp capers, drained and rinsed
  • 2 thin slices ciabatta bread
  • 1 punnet basil cress


1. Using a blowtorch burn the pepper until blackened all over or hold over a gas ring with heat-proof tongs. Clean under a running tap, rubbing it with a cloth to remove the skin. Cut into long strips. Heat 1 tablespoon of the olive oil in a small frying pan and gently fry the pepper strips along with the garlic and thyme. Season, add the vinegar and place in a bowl.

2. Burn the tomato and peel in the same way as the pepper. Chop into 4 quarters lengthways, remove the seeds and cut into strips. Mix the tomatoes, anchovies, olives and capers into the peppers.

4. Lightly oil the ciabatta and cook on a hot griddle for 30 seconds on each side.

5. Put the ciabatta a plate, spoon the pepper mixture on top and finish with the cress.

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