Serves 4
I had this salad, or a variation thereof in London at Moro’s restaurant. We sat outside, it was a warm sunny day and we enjoyed a sweet sherry with it – a superb culinary memory.
Recipe Category

You will need

6 x red bell peppers
Ina Paarman’s Vegetable Spice
olive oil
4 T (60 ml) Ina Paarman’s Reduced Oil Greek Dressing
45 g tin flat anchovy fillets
2 hardboiled eggs, roughly chopped and lightly seasoned with Ina Paarman’s Seasoned Sea Salt
± 2 T (30 ml) caper berries
flat leaf parsley, chopped


Adjust oven shelf to middle position. Preheat the oven to 220°C. Bake the peppers on a rack over a roasting pan for about 20-25 minutes until blistered and blackening on the outside.
Place them in a glass mixing bowl and cover tightly with clingfilm – leave to sweat and cool down.
In the process, of cooling, the skin will loosen itself from the flesh. Pull off the blistered skin (it does not matter if a bit remains here and there). Halve the peppers. Remove the stems and seeds. Season with Vegetable Spice and drizzle with olive oil.

To serve:

Spread the peppers out flat, inside uppermost, on 4 small dinner plates. Sprinkle ± 1 T (15 ml) Dressing over. Divide the anchovies between the plates.
Sprinkle with chopped, and seasoned, hard boiled eggs and top with capers and chopped flat leaf parsley. If pre-preparing add the anchovies, eggs, capers and parsley just before presentation.