Tomato, red pepper and anchovy salad
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|450 g||Cherry tomatoes, on vine|
|1 splash||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
|100 g||Green olives pitted|
|75 g||Anchovy fillets|
|50 g||Rocket leaves|
- Preheat oven to 220C, fan oven 200C. Place tomatoes in a small roasting dish, drizzle with olive oil and season with salt and pepper. Put roasting dish in oven and lay the peppers on a rack underneath. Roast for 20 minutes. Leave tomatoes to cool for an hour. Place peppers in a bowl, cover with cling film and allow to cool.
- Working over the bowl to catch any juices, remove cores from peppers, slip off skins and remove the seeds. Tear peppers into wide strips and return to bowl. Remove tomatoes from the stalk using a fork, leaving them sitting in juices in the dish. Quarter avocado, peel off skin and slice flesh.
- Toss peppers, tomatoes and avocado with olives, anchovies and rocket leaves in bowl. Include tomato and pepper juices.