Recipes

Roasted pepper, bread and orange salad

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

Paul Flynn's face
Paul Flynn
Sat Aug 14 2021 - 05:55
Serves: 4
Course: Salads
Cooking Time: 0 hr 45 mins
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
  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.
Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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