Pepper leaf salad with roasted peppers

Pepper leaf salad with roasted peppers

Calories: 173  Preparation: 20 mins  Cooking: 15 mins  Serves: 4


  • 2 red peppers, halved and de-seeded

  • 1 head radiccio, roughly sliced

  • 1 star fruit, sliced

  • 100g/4oz physalis

  • 50g/2oz rocket leaves

  • 6 salad onions, sliced

  • 2 x 85g/3oz packs watercress

  • Chilli Oil Dressing:

  • 2 tbsp chilli oil

  • 2 tbsp olive oil

  • ½ clove garlic, crushed

  • 1 tsp sugar

  • 1 tsp Dijon mustard

  • Salt and finely ground black pepper


Place the peppers, cut side down, under a pre-heated grill for 10-15 minutes until the skins are evenly charred. Put into a plastic bag and seal. When the peppers are cold, peel off the skins. Roughly chop and mix with the other salad ingredients. Put all the dressing ingredients into a jar and shake well. Drizzle over the salad and toss.

Fat: 12g  Saturated Fat: 1g  Carbohydrate: 13g  Protein: 4g  Fibre: 3g  Salt: 0.42g

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