Silky roasted red peppers in a garlicky olive oil and vinegar dressing with parsley. A vegan, gluten-free salad for breakfast, barbecues or a meze spread.
Ingredients
Instructions
- 1
Remove any remaining skin and seeds from the roasted peppers. If roasting them yourself, roast at 220 °C for 20-25 minutes, leave covered for 10 minutes, then peel.
- 2
Cut the peppers into 1.5-2 cm wide strips and arrange on a serving plate.
- 3
Crush the garlic and whisk it with the olive oil, vinegar and salt in a small bowl.
- 4
Finely chop the parsley.
- 5
Drizzle the dressing over the peppers, scatter with the parsley and let stand for 10 minutes before serving.
Nutrition
Per serving
| Calories | 106 kcal |
|---|---|
| Protein | 1 g |
| Carbs | 8 g |
| Fat | 8 g |
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