Sweet pepperonata salad - Good Food Middle East
Drizzle colourful roasted peppers with a tangy honey dressing to make this vibrant side dish – the ideal offering to take to a barbecue or buffet
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
- Measuring spoon
- Mixing bowl
- Serving bowl
Ingredients
- 10 large red, orange or yellow peppers (or make up the equivalent with smaller ones)
- 4 tbsp sherry vinegar
- 3 tbsp good-quality olive oil
- 1½ tbsp clear honey
- ½ small white onion, finely chopped
- 1 fat garlic clove, crushed to a paste
- 85g golden sultanas
- small pack flat-leaf parsley, roughly chopped
- 3 tbsp capers, rinsed
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