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Calabrian Salad    Veg   CD   ACC  Italian  30mins



Serves 4      Cold  Vegetarian  Vegetables  Herbs  Accompaniment  Salads   Eggless  Italy  Europe



2 Large Red Capsicums (Sweet Peppers)

2 Large Yellow Capsicums (Sweet Pepper)

25g/1oz Parmesan Cheese, grated

8 tbsp Olive Oil

1 tbsp stale Breadcrumbs

2 tbsp Capers

1 teasp Freshly Chopped Marjoram

Sea Salt

1 tbsp Vinegar




1. Cut each capsicum into quarters lengthways and remove the seeds.


2. Heat the oil in a large frying pan, add the quartered  peppers and fry gently for 5-7 minutes on each side.


3. Whilst still hot,  arrange the cooked peppers on a large serving platter. It looks very nice when arranged in a circle, overlapping the pieces and alternating the colours.


4. Sprinkle with the breadcrumbs, cheese, capers and marjoram then lightly season


5. Allow to cool slightly, then sprinkle with the vinegar.


6. Serve immediately or chilled.



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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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