Marinated burnt green peppers with mozzarella and sweet pickled shallots
- June 2023
- Serves 2–4
- Hands-on time 30 min. Marinating time at least 1 hour (up to 24 hours)
Green pepper is often the one from the packet of mixed peppers left at the back of the fridge. This recipe is especially for the misunderstood (and more bitter) green one. Burning the skins not only adds a smoky flavour but also brings out some of the sweetness of the pepper. Pair with creamy mozzarella and sweet pickled shallots.
Next time: try our marinated Greek salad
- 12g (4.7g saturated)
- 4.6g (3.9g sugars)
- 2 tbsp extra-virgin olive oil
- 2 large green peppers
- 1 tbsp sherry vinegar
- 1 tbsp rosemary needles, finely chopped
- 1 garlic clove, finely chopped
- 30ml red wine vinegar
- 30g caster sugar
- 1 banana shallot, finely sliced into rings
- 1 mozzarella ball
- 30g salted almonds
- Handful small basil leaves (or torn larger leaves)
- Drizzle a tablespoon of the oil over the peppers and rub so they are evenly coated. Put on a tray under a high grill until blackened, then turn them and continue until blackened all over – this will take between 15–20 minutes depending on your grill. Once ready, put in a bowl and cover – this will cause them to steam and help the skins peel off easily.
- Once the peppers are cool enough to handle, peel off and discard the burnt skins along with the stalks and seeds. Tear the peppers into large pieces and put in a bowl with the sherry vinegar, remaining oil, chopped rosemary and garlic. Season with salt and pepper and toss to coat evenly. Leave to marinate for at least one hour or preferably overnight.
- Put the red wine vinegar, sugar, 30ml water and a pinch of salt in a pan, bring to the boil, then take off the heat and add the shallot rings. Leave to cool in the pickle liquor.
- Once your marinating time’s up, tear the mozzarella into the bowl of peppers and toss to combine – the marinade will act as a salad dressing. Arrange on a serving platter, then top with the drained shallot rings, salted almonds and basil leaves.
You could also cook the peppers on an open flame – be that a barbecue or directly up against the flames of a gas hob.
These marinated peppers will keep for a couple of weeks provided they are submerged in oil, so they’re ideal for making up a big batch.
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