Roasted capsicum salad with anchovies and almonds

An Ottolenghi winner, this has a lot going on and delivers huge flavour. It is wonderful with lamb especially, but he also recommends it with roast chicken and fish as well, or even on its own as a light lunch with some crusty bread. It has so much punchy flavour that it is almost all you need as a side dish with a simple green salad, some bread or roast potatoes and your roast of choice. I love this one.

I also love it is best marinated for at least half and hour and served at room temperature so a great dish to cook in advance and no last minute prep.

Thank you Nicola Hawdon who recommended this recipe “I made this last weekend, and it was a winner – delicious! Am making it again for another dinner party tonight x”.

Pictured: Roasted capsicum salad with anchovies and almonds

20g golden raisins, or any you can easily find

1 tsp each red-wine and white-wine vinegar

1 tsp honey – an easy runny one to mix in

3 red capsicum/peppers (approx. 640g)

½ tsp sesame oil

1 garlic clove, peeled and crushed

2 tbsp extra virgin olive oil

Salt and pepper to taste

1 tbsp each of roughly chopped basil and parsley 

8 anchovy fillets – or more if you love or replace with capers if you don’t

25g roasted almonds roughly chopped, or almond flakes or slivers roasted

In a large bowl ready to mix everything in later – place the raisins, vinegars and honey and mix to combine.

Roast the almonds and let cool ready on a plate.

Roast the capsicum – you can either blacken all side over a flame with a rack, or cut the sides of and char under a hot grill  until skin is blackened and blistered.

Once ready transfer to a small bowl and cover with a plate to let them steam for a few minutes – this helps loosen the skin for easy peeling. Once cool enough to handle, peel off the skin and discard with the stems and seeds. Peel the flash into bit size pieces like petals as Ottolenghi says. Adding them straight into the large bowl with the raisins, adding the sesame oil, garlic, and 1 tbsp of the oil. Add ¼ tsp salt and some pepper and let marinate for at least half an hour.

When ready to serve – add the herbs and mix again gently, and spoon out onto your serving plate. Drape over the anchovies or capers, scatter the almonds and drizzle with the last tbsp oil.

Serves 4

Pictured: Roasting capsicum