Yotam Ottolenghi’s grilled pepper salad with cucumber and herbs.

It works as a starter, with bread, as a side dish or as part of a meze spread.

Ingredients

• 4 green peppers, stems removed, deseeded and flesh cut into roughly 3cm pieces ( I used All Red Peppers )
• 2 red peppers, stems removed, deseeded and flesh cut into roughly 3cm pieces
• 4 medium vine tomatoes cut into 4 wedges
• 2 small red onions, peeled and cut into roughly 3cm pieces
• 1 green chilli, roughly sliced, seeds and all
• 6 large garlic cloves, peeled
• 90ml olive oil( I used much less, Just drizzled on top)
• Salt and black pepper
• 1½ tbsp (20 ml) lemon juice
• 10g parsley leaves, roughly chopped
• 10g coriander leaves, roughly chopped
• 1 cucumber, peeled, deseeded and cut into 1cm cubes
• ¾ tsp (4 ml) urfa chilli

Method

1. Heat the oven to 250C (230C fan)/480F/gas 9. In a large bowl, toss together all the peppers, tomatoes, onions, chilli, garlic, four tablespoons of oil, three-quarters of a teaspoon of salt, and a good grind of pepper.
2. Spread out on two large oven trays lined with greaseproof paper and roast for about 35 minutes, stirring once or twice, or until softened and charred in places.
3. Remove the trays from the oven and, once they’re cool enough to handle, coarsely chop the vegetables into a chunky mash and transfer to a bowl with the lemon juice, herbs, half a teaspoon of salt, and a good grind of pepper.
4. In a second bowl, toss the cucumber with the remaining two tablespoons of oil, a quarter-teaspoon of salt, and a grind of pepper.
5. To serve, spread the roast pepper mixture over a plate, pile the cucumber in the middle, and sprinkle with the urfa chilli.

Source reference

Curation note (AI-assisted gap fix): this recipe is archived from blimacake.com and kept as its own version. One ingredient line was truncated to just “¾ tsp” with no item, while the serving step calls for “the urfa chilli.” During curation an AI web search confirmed the recipe is Yotam Ottolenghi’s grilled pepper salad (The Guardian), whose ingredient list reads “¾ tsp urfa chilli”, so the missing item was added. Nothing else was changed.