Lunch + Skinny salads
Roasted red peppers, chicory, caper berries and salami
Posted On March 14, 2019 By Kathryn
When writing my book Skinny Salads, I wanted the dishes to feel substantial, full of flavour and importantly, not sacrificing the use of my absolute favourite ingredients, which could be labeled as high calorie offenders. This salad, piled with thinly sliced salami is one of my favourite recipes in the book. It is a simple collection of utterly delicious ingredients. Shop bought roasted red peppers can be used in place of roasting your own, and although I have opted for a fennel and pepper salami here, almost any will suffice.
64 calories per portion
Dairy free
Photography – Laura Edwards Prop Styling – Tabitha Hawkins Food styling- Kathryn Bruton
Ingredients
Serves 4
3 romano peppers, quartered and seeds removed
4 sprigs of thyme ,leaves picked
2 sprigs of rosemary, leaves picked
salt and pepper
1 tbsp olive oil
10g parsley, finely chopped
2 heads of chicory
15 caperberries
8 wafer thin slices of salami
salt and freshly ground black pepper
Method
- Preheat the oven to 200’C. Lay the peppers flat in a deep baking tray, scatter the thyme, rosemary, salt and pepper all over, drizzle with olive oil and roast for 30 minutes.
- Transfer the peppers to a large bowl, reserving as much of the roasting oil and juice from the peppers as possible. To make the dressing, stir the agave nectar, sherry vinegar and parsley into the reserved roasting juices and season to taste.
- Add the chicory leaves to the roasted peppers and gently mix together. Transfer to a large serving platter, along with the salami and caper berries. Drizzle the dressing all over and serve.