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Roast red pepper salad with anchovies and almonds

Sweet, tangy roast red peppers meet salty anchovies and crunch.
Golden raisins and herbs cling in a silky, glossy blanket.
Cool, bright, and begging for crusty bread.

lunch ⏱ 87 min 330 kcal / portion 25.0 g carbs / portion (estimated) eggfishglutensesametree nuts 🔗 Original source

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Roast red pepper salad with anchovies and almonds
v2 · rb0e705f985 20260727Z1751 3 pieces red pepper 2 tbsp olive oil black pepper to taste 8 pieces anchovy fillet 25 g roasted almond 🌀 mix golden raisins with both vinegars and honey 🍳 ⏱ 20-25 min char the red peppers until blackened all over 🍳 steam and peel the charred peppers, then peel into petals 🌀 stir in the sesame oil, garlic, olive oil, salt and black pepper into the raisin bowl ⏳ ⏱ 40 min marinate and cool add the parsley and basil and give everything one last gentle tumble 🌀 spoon the pepper mix and all of the marinade on to a large plate 🍽 drape the anchovies over the top 🍽 scatter with the almonds and drizzle the remaining olive oil 🍽 grind some more black pepper on top Roast Red Pepper Salad 🎉 20 g golden raisin 1 tsp red-wine vinegar 1 tsp white-wine vinegar 1 tsp honey ½ tsp sesame oil 1 piece garlic clove salt to taste 1 tbsp parsley leaf 1 tbsp basil leaf golden raisin, red-wine vinegar, white-wine vinegar, honey sesame oil, garlic clove, salt 1 tbsp olive oil black pepper parsley leaf, basil leaf anchovy fillet roasted almond 1 tbsp olive oil black pepper
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Preparation steps

  1. mix golden raisins with both vinegars and honey
  2. char the red peppers for 20-25 minutes until blackened all over
  3. steam and peel the charred peppers, then peel into petals
  4. stir in the sesame oil, garlic, olive oil, salt and black pepper into the raisin bowl
  5. marinate and cool for about 40 minutes
  6. add the parsley and basil and give everything one last gentle tumble
  7. spoon the pepper mix and all of the marinade on to a large plate
  8. drape the anchovies over the top
  9. scatter with the almonds and drizzle the remaining olive oil
  10. grind some more black pepper on top

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