Roasted Red and Yellow Pepper Salad with Feta and Orange Dressing.


Serves 4

For the vegetables

  • 2 red peppers
  • 2 yellow peppers
  • 2 tbsp olive oil
  • Fresh ground pepper and salt
  • 2 courgettes, sliced thinly 
  • 2 tbsp olive oil
  • 1 clove of garlic cut in half
  • 1 tsp chopped rosemary
  • Salt and pepper

For the salad

  • 100 g assorted lettuce leaves
  • A bunch of flat leaf parsley, dill or fennel
  • 3 tbsp Kalamata olives
  • 1 orange cut into segments
  • 120 g feta

For the dressing

  • 1 orange, juice only
  • 50 ml extra virgin olive oil  
  • 50 ml roasting juice from peppers
  • ½ tsp sugar
  • ½ red chili (optional)
  • 1 tsp finely chopped rosemary
  • Salt and freshly ground black pepper

4 rosemary sprigs, to garnish


For the vegetables

  1. Preheat the oven to 190°C/fan 170°C/gas 5. Place the whole peppers on a small roasting tray, spoon over olive oil, salt and freshly ground black pepper.
  2. Roast for about 35 to 45 minutes, turning from time to time. Then let cool slightly, peel the peppers deseed and cut into 6 strips along the vertical lines of the peppers.
  3. For the courgette slices: spread out in an oiled oven tray season with salt and pepper, add the chopped rosemary and the garlic and olive oil  and roast in the oven for 10-12 minutes until nicely browned but not overcooked. 

For the dressing

Blend together the orange juice, olive oil, roasting juices of the peppers, garlic, sugar and chili until smooth and season with salt and freshly ground black pepper.

To assemble the salad

  1. Place the lettuce leaves with the herbs and olive in a bowl and spoon over some dressing, mix.
  2. Arrange the pieces of pepper on a large plate or platter, alternating the colors. Then add the courgette slices, arrange the salad leaves and orange segments in the middle of the plate.
  3. Finish with olives and crumbled feta cheese.  Then spoon over more dressing and garnish with some sprigs of rosemary. 
  4. The rest of the dressing can be served in a jug