Roasted peppers with anchovies and capers

Ingredients

For 1 serving

• Bell peppers3
• Anchovies in oil4
• Capers14 g
• Whole wheat bread55 g

Contains: gluten, fish,

In season: July – September

Method

1. Heat the oven to 220 °C (conventional) and line a baking tray with baking paper.
2. Wash and dry the peppers and put them whole on the tray.
3. Roast them for about 30 minutes, turning halfway, until the skin is puffed up and blackened in places.
4. Put them in a bowl covered with a plate for 10 minutes: the steam loosens the skin while they cool.
5. Peel them with your fingers, remove the stalk and seeds without rinsing, so they keep their flavour, and cut them into wide strips.
6. Meanwhile drain the anchovies in oil and rinse the capers under water to remove the salt.
7. Arrange the pepper strips on a plate, lay the anchovies and capers on top and serve with the wholemeal bread.