This is a very tasty and yet simple recipe for a very different salad to those that are generally green leaf based. This works really well with pasta, but seemed adaptable to most meal types. It’s also great in sandwiches!
Serves 6 as a side
8 large sweet red peppers
1 fennel bulb, finely sliced
2 medium onions, finely sliced
Juice of 1 lemon or 3 tbs lemon juice
4 tbs extra virgin olive oil
Salt and black pepper to taste
Small bunch of fresh parsley, finely chopped
1. Preheat the oven to 180C then place the peppers in a roasting tray and roast for 45 minutes until soft. Place the cooked peppers in a large bowl and cover with cling film and set aside to cool before de-seeding and slicing thickly.
2. Place the pepper strips in a large serving bowl and add the onion and fennel slices.
3. Add the lemon juice and olive oil and stir in well.
4. Season with the salt and pepper, and finally add the chopped parsley. Chill before serving.