ROASTED RED PEPPER, CHICKPEA AND PARSLEY SALAD

This salad is packed with delicious summer flavours and wonderful textures.  The dressing is punchy and has my secret weapon to making this salad standout, anchovies.  Before you say you don’t like them, please give it a go.  The anchovy fillets are mashed down with garlic and parsley, resulting in a lively dressing which clings to the ingredients and makes this salad an absolute winner.

Preparation time - 30 minutes

Cooking time - 15 minutes

Skill - easy

Serves 4

Ingredients

4 peppers, blackened and skins removed

200g cherry tomatoes, blistered

1 x 400g can chickpeas, rinsed and drained

10 olives, pitted 

1 clove garlic

2 anchovy fillets

¼ cup flat leaf parsley, roughly chopped

4 Tbsp extra virgin olive oil

3 tsp red wine or sherry vinegar

Sea salt flakes and freshly ground pepper

Method

Tear the charred pepper into thick pieces and place into a bowl.

Add the blistered tomatoes, chickpeas and olives.

Mince the garlic with the anchovy fillets to make a paste, add to a small bowl.

Add the chopped parsley, oil and vinegar and stir well.

Pour this over the peppers and chickpeas. Stir to combine.

Season with sea salt flakes and finish with cracked pepper.

Pour into a large platter and serve at room temperature.