Yellow Pepper Salad

Simple Food
Jill Dupleix
Australia's newest culinary whiz Dupleix packs a punch with her down-to-earth, joyful food. Don't miss Yellow Pepper Salad (page 68) or Orecchiette with Arugula (page 135). Softcover. $29.95.

Serves 4

2 yellow and 2 orange bell peppers (or 4 yellow ones)
2 tbsp extra virgin olive oil
2 tbsp small black olives
sea salt
freshly ground black pepper
few basil leaves, or thyme sprigs

Put these warm, sunny flavors with sliced prosciutto and fresh crusty bread for a lazy lunch, or with grilled fish, chicken or lamb at any time.

Heat the oven to 400°F. Place the bell peppers in a baking pan and coat with a little of the olive oil. Bake for 20 minutes, turning once or twice, until lightly scorched. Alternatively, you can grill the oiled peppers on a cast-iron grill pan, or broil them.

Remove peppers from the heat and place in a bowl. Cover and leave for 10 minutes, then peel away the skin, and remove the core and seeds. Cut the flesh lengthwise into thick strips.

Arrange the pepper strips on a serving plate. Combine the olives, remaining olive oil, sea salt, and pepper, and drizzle over the top. Scatter with basil leaves or sprigs of thyme.

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