Roasted Red Pepper Salad
|Red peppers||2 Large (Capsicums)|
|Garlic cloves||4 Large, crushed|
|Extra virgin olive oil||4 Tablespoon|
Wash and dry the peppers and score the skin in a few places.
Place in a pre-heated oven on 220°C.
Turn occasionally until the skin begins to darken and split and the peppers look wilted and blackened in places.
This will take 15-20 minutes.
Cool and remove the skins.Remove the core and seeds.
Reserve any juice.
Cut into 1 inch strips lengthwise.
Mix with the olive oil, garlic, salt, pepper and juice.