Meals and Courses

  • 2 red peppers, deseeded and sliced
  • 3 tablespoons olive oil
  • 650 g (1 lb 5 oz) tomatoes, skinned, cored and chopped
  • 1 red onion, finely sliced
  • handful of green olives
  • 1 tablespoon capers, rinsed
  • 1 red chilli, deseeded and finely chopped
  • handful of basil leaves
  • 2 tablespoons red wine vinegar
  • 4 tablespoons olive oil
  • 200 g (7 oz) gluten-free bread, cubed and toasted
  • salt and black pepper

Put the red peppers on a baking sheet, drizzle over half the olive oil and place in a preheated oven 200°C (400°F), Gas Mark 6 for 10 minutes, turning after 5 minutes. Leave to cool then remove the skin.

Leave to cool. Mix together all the remaining ingredients, apart from the toasted bread cubes, in a large bowl and set aside for at least 20 minutes to allow the flavours to develop.

Add the red peppers to the bowl when cooled. Just before serving, add the toasted bread cubes, stir, then serve with grilled meats.

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