Roast Red Pepper Salad

Enjoy a Mediterranean starter with Gioconda Scott's simple recipe for a colourful, sweet pepper salad
By Gioconda Scott
Roast Red Pepper Salad
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes - 1 hour
  • Prep Time: 10 minutes
  • Effort: easy



  • 6 large red peppers
  • 1 small onion, finely sliced lengthways
  • Grated zest and juice of 1 lemons
  • 3 tbsp olive oil
  • black pepper
  • 2 tbsp finely chopped parsley


1. Preheat the oven to 170°C/gas 3.

2. Place the red peppers in a roasting tray and roast for�in the oven for 45 minutes to 1 hour.

3. Place the cooked peppers in a plastic bag and set aside to cool before peeling, de-seeding and shredding.

4. Place the pepper strips in a serving bowl and add the onion slices.

5.� Stir in�the lemon zest and juice followed by the olive oil.

6. Season with salt and pepper, mixing well. Just before serving, sprinkle over the parsley.

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