a colourful salad with roasted peppers, anchovies and capers
Preheat the oven to 180C. De-seed the peppers by pushing in the stalk and shaking out the contents. Place the peppers in a roasting tin and sprinkle with some of the olive oil. Roast peppers until the skins have blackened. Place in a plastic bag and leave to cool. When cool, peel off the skins, remove any core and cut into strips.
Arrange the peppers on a serving plate, alternating red and yellow strips. Distribute the capers, anchovies and garlic over the peppers and sprinkle with basil leaves. Drizzle with olive oil just before serving.
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 68 | ||
Calories from Fat: 65 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 128mg | 4 % | |
Potassium 11.8mg | 0 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.8g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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