Charred sweet pepper and tomato with anchovy and harissa dressing

Charred sweet pepper and tomato with anchovy and harissa dressing

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  • 4
  • Easy
  • Dairy free Fat conscious Pescatarian
  • 10 minutes
  • 25 minutes
  • De Grendel Winifred 2008


  • 4 red peppers, halved and seeded
  • 4 ripe tomatoes, quartered
  • 3 T olive oil
  • 2 cloves garlic, sliced
  • 2 T harissa paste
  • ½ cup pomegranate molasses
  • 2 T fresh oregano
  • 1 T treacle sugar
  • 8 anchovy fillets
  • Sea salt and freshly ground black pepper

Cooking Instructions

Preheat the oven to 180°C.
Arrange the pepper halves and tomato on separate baking trays.
Combine the olive oil, garlic, harissa paste, pomegranate molasses, oregano and treacle sugar and drizzle evenly over each tray.
Toss until both the pepper and tomato are evenly coated in the marinade. Roast for 25 minutes, or until caramelised and charred.
Transfer the pepper halves to a bowl, cover with clingfilm and leave to sweat for 10 minutes before removing the skins.
Mix the peeled pepper with the roast tomato, top with anchovy fillets, season to taste and serve.
Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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