Looking for a new way to enjoy peppers? This roast pepper tahini salad is perfect. It works as a warm salad or a side and you can add some basil leaves or baby spinach to the platter to add some colour to the dish.
- 6-8 large sweet peppers
- 100-150 g Kalamata olives
- For the tahini sauce:
- 200 g tahini
- 2-3 T lemon juice
- 1-2 cloves garlic, crushed
- a dash honey
- sea salt and freshly ground black pepper, to taste
- 6-8 T iced water
1. Preheat the oven to 200°C. Roast the peppers for 30–40 minutes, turning over halfway, until soft, charred, blistered and starting to collapse.
2. Turn into a bowl and cover with a plate. Leave to steam for 15–20 minutes. When cool enough to handle, slit vertically, then remove the stalks, seeds and membranes. Peel and tear the flesh into wide stripes.
3. To make the tahini sauce, whisk together the tahini, lemon juice, garlic and honey, gradually adding enough water to make a smooth, creamy sauce. Season to taste. If it seems too thick, thin down with more iced water.
4. To assemble, spread the tahini sauce onto a platter, keeping a little for drizzling. Add the peppers and scatter over the olives. Thin down the reserved tahini sauce to drizzle over the peppers.
Cook’s note: If the tahini sauce splits, add about 2 T iced water and blend vigorously. You could also add some basil leaves or baby spinach to the platter.
Photographs: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Kate Ferreira