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Broccoli and Pepper Salad




Source of Recipe


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1 red pepper
1 yellow pepper
1 large clove garlic, finely chopped
1 tbsp small capers
12 stoned black olives
3 spring onions, finely sliced
1 tbsp chopped parsley
1 tsp choped marjoram
¼ tsp red pepper flakes
balsamic vinegar to taste
salt and pepper
2 lb flowering broccoli



Quarter and seed the peppers. Brush on both sides with oil and grill, skin side up, until black blisters appear. Put a folded cloth over them and leave for 30 mins then peel off the blackened skins and cut into strips.

Mix with the next seven ingredients, adding 4 tbsps oil and balsamic vinegar to taste, then salt and pepper.

Remove and separate the broccoli florets. Peel, divide and slice the stalks diagonally into 1 cm peices. Cook in plenty of boiling salted water until just tender then drain on a cloth.

Mix with the pepper strips. Check seasoning and serve in a wide bowl at room temperature.