TRISH DESEINE puts together a colourful salad for a tasty SUMMER LUNCH …
Padrón peppers & tomatoes roasted with lemons, lime, garlic & olives
If you are lucky enough to get your hands on little Padrón peppers, they are delicious in this recipe, roasted next to sweet cherry tomatoes. But you can use any small peppers, and/or add chilis for a bit of fire. Serve as an accompaniment to grilled fish or lamb, or top with feta, ricotta, plain mozzarella or buffalo.
5 minutes prep
35 minutes cooking
20 or so Padrón peppers
3 garlic cloves, peeled and sliced
A handful of green olives
300g ripe cherry tomatoes (assorted colours if you have them)
Olive oil, salt and pepper
Pre heat the oven to 180C.
Toss the ingredients in olive oil and put them in an ovenproof dish or on foil set on a baking sheet.
Roast for around 35 minutes, stirring and turning the vegetables two or three times as they cook.
Season and leave to cool slightly before serving. The dish is also excellent chilled.
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