Roasted pepper, bread and orange salad

Roasted pepper, bread and orange salad: tasty picnic fare. Photograph: Harry Weir Photography

Roasted pepper, bread and orange salad: tasty picnic fare. Photograph: Harry Weir Photography

Sat, Aug 14, 2021, 05:55

   
  • Serves: 4
  • Cooking Time: 45 mins
  • Course: Salads
  • Cuisine: Irish

Ingredients

  • 2 red and 2 yellow peppers
  • 1 mini ciabiatta loaf – torn into pieces
  • 6 tbsp olive oil
  • Salt and pepper
  • 1 orange, peeled and cut into segments
  • 12 mixed stoneless olives
  • 1 tbsp capers
  • Some fresh basil

Method

  1. Set the oven to 200 degrees.
  2. Put the whole peppers and torn up ciabatta on a roasting tray, then drizzle the olive oil over the top and turn everything in the oil and season generously.
  3. Place the tray in the oven for 15 minutes or so, then remove all the bread when golden and crisp.
  4. Continue to cook the peppers for another few minutes until they start to char and soften.
  5. Set the peppers aside to cool then peel and deseed, retaining all the juices.
  6. Cut the peppers into chunks and put in a bowl with the bread, roasted pepper juice, orange segments, olives, capers and basil. It is now ready to be packed for your picnic.