#314 roasted pepper salad with cucumber and herbs

from ottolenghi test kitchen: shelf love

• Roasted Vegetable Base:

  • 4 green peppers (stems removed, deseeded, cut into 3cm pieces)

  • 2 red peppers (stems removed, deseeded, cut into 3cm pieces)

  • 4 vine tomatoes

  • 2 red onions

  • 1 green chilli

  • 6 garlic cloves

  • 4 tbsp (approx. 60–90ml) olive oil

  • Salt and black pepper [1, 2, 3]

• Dressing & Herbs:

  • 1.5 tbsp lemon juice

  • 10g fresh parsley

  • 10g fresh coriander (cilantro) [1]

• Cucumber Topping:

  • 1 cucumber (cubed)

  • 2 tbsp olive oil

  • Salt and black pepper

  • ¾ tsp urfa chilli (plus a sprinkle to finish) [1, 2]

Method

1. Roast the Vegetables: Heat your oven to 250°C / 480°F (or 230°C fan). In a large bowl, toss the peppers, tomatoes, red onions, green chilli, garlic cloves, 4 tablespoons of olive oil, ¾ teaspoon of salt, and a generous grind of black pepper. [1, 2, 3]

2. Char: Spread the mixture across two large baking sheets lined with parchment paper. Roast for about 30 to 35 minutes, stirring once or twice, until the vegetables are softened and nicely charred in places. [1, 2, 3]

3. Chop and Season: Let the roasted vegetables cool slightly, then coarsely chop them into a chunky mash. Transfer to a bowl and mix with the lemon juice, chopped parsley, coriander, ½ teaspoon of salt, and more black pepper. [1, 2, 3]

4. Prepare the Cucumber: In a separate small bowl, toss the cubed cucumber with 2 tablespoons of olive oil, a quarter-teaspoon of salt, and black pepper. [1, 2, 3]

5. Assemble and Serve: Spread the warm or room-temperature roasted pepper mixture out onto a serving platter. Pile the seasoned cucumber in the center or scatter it over the top, and finish with a sprinkle of urfa chilli