Salads Recipes - Grilled Pepper and Onion Salad Recipe

Ingredients

Serve 6

• 3 onions, cut into wedges with root ends intact

• 3 red peppers, halved lengthways, cored and deseeded

• 3 yellow peppers, halved lengthways, cored and deseeded

• 15 garlic cloves

• 1 1/2 tablespoons fennel seeds

• 6 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 3 tablespoons roughly chopped parsley

• salt and pepper

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Method:

1. Bring a saucepan of water to the boil, and cook the onions for 1 minute, then drain well.

2. Place the peppers, skin side up, in a grill pan. Add the onions and garlic cloves.

3. Cook under a preheated hot grill for 10-15 minutes, turning occasionally, until the pepper skins are blistered and blackened all over. Turn the onions and garlic as necessary but let them char too.

4. Place the peppers in a polythene bag until they are cool, then peel off the skin. Arrange the peppers, onions and 12 of the garlic cloves on individual plates.

5. Toast the fennel seeds in a dry frying pan over moderate heat for a few minutes until they begin to pop and smell aromatic.

6. Using a mortar and pestle, or a small strong bowl and the end of a rolling pin, roughly crush the fennel seeds with the 3 remaining grilled garlic cloves.

7. Whisk in the oil and vinegar, and season to taste with salt and pepper. Sprinkle the parsley over the salad, then spoon over the dressing and serve at room temperature.