Roast paprika peppers

 Lazy egga florentine with smoked peppers. Photograph: Aidan Crawley

Lazy egga florentine with smoked peppers. Photograph: Aidan Crawley

Sat, Oct 24, 2015, 00:00

   
  • Serves: 5
  • Cooking Time: 30 mins
  • Course: Side Dish
  • Cuisine: Fusion

Ingredients

  • Serves 4-64 yellow peppers
  • 4 red peppers
  • Dressing:
  • 1 tbsp fennel seeds
  • 1 tsp smoked sweet paprika
  • Olive oil
  • Salt and pepper
  • Splash sherry vinegar
  • 1 clove garlic, crushed
  • Handful fresh parsley, chopped

Method

Heat your grill. Cut the peppers into large rectanges and flatten them out. Rub with a little oil and grill until blisterd, blackened and charred. Remove from the grill and place in a large glass or ceramic bowl, cover with clingfilm and set aside.

Meanwhile, make the dressing by whisking all the ingredients together in a bowl. When the peppers have fully deflated, gently peel away and discard the skin, seeds and stalks, making sure to do this over the bowl so any juices don’t get lost. Slice the peppers into inch-wide strips and toss in the dressing with the juices. Season well before serving with the eggs fiorentina, or grilled meat or halloumi.