Roast red pepper salad with anchovies and almonds

lunch · ⏱ 87 min · 4 portions · 25.0 g carbs / portion · allergens: egg, fish, gluten, sesame, tree nuts

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
http://flowcooking.food/en-us/recipe/733/roast-red-pepper-salad-with-anchovies-and-almonds/