Roasted Pepper Salad with Anchovies & Olives

Once you have roasted the peppers make sure you give them a chance to cool down completely in a bowl covered with clingfilm as this allows the skin to steam off naturally, making them so much easier to peel. It also helps to catch all the delicious natural juices that can be used in the dressing and would otherwise be lost.
serves 4-6


4 large red peppers
4 large yellow peppers
3 tbsp extra-virgin olive oil
1/2 teaspoon balsamic vinegar
50g tin anchovies in olive oil, drained
100g small pitted black olives, halved
handful fresh basil leaves
sea salt and freshly ground black pepper


Preheat the grill. Arrange the red and yellow peppers on a grill rack and cook for 20-30 minutes until well charred and blistered, turning regularly. Transfer to a large bowl and cover with clingfilm. Leave the peppers to cool completely, then peel, using a bowl underneath to catch all of the juices. Slice the flesh into strips, discarding the seeds and cores. Place in a bowl and set aside until needed.
Place the extra-virgin olive oil in a small bowl and whisk in the balsamic vinegar, then season with a pinch of salt and plenty of pepper. Arrange the roasted pepper strips on a platter or individual plates and drizzle over the dressing. Arrange the anchovies in a criss-cross pattern and scatter over the olives. Roughly tear up the basil leaves and use as a garnish. Serve at room temperature.

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