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“Here is a quick and easy Italian-inspired alternative to the usual salad recipes that is also very tasty—peppers, olives, anchovies and tomatoes add both colour and fresh flavour. Piedmont salad is perfect served at room temperature.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Place the peppers in a large roasting tray, drizzle with 3tbsp olive oil and roast for 15 to 20 minutes until tender and lightly charred.
  2. Skin, deseed and roughly chop the tomatoes, mix with the anchovies, olives and garlic and seasoning. Spoon the mixture into the peppers and drizzle with remaining oil. Return to oven and cook for 10 minutes.
  3. Toss the arugula and basil together, scatter over a large plate, lay peppers on top and pour over pan juices.

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