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Grilled pepper salad

Sophie Grigson from Grigson
This delicious, easy to make grilled pepper salad is packed with all the sunshine flavours of the Mediterranean

Grilled pepper salad

Method

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1. Slice the tomatoes and put them into a shallow dish.

2. Slice the grilled peppers into strips and lay these on top of the tomatoes.

3. Mix the olive oil and red wine vinegar together and pour over the tomatoes and peppers.

4. Split the anchovy fillets lengthways and arrange in a lattice over the peppers. Put a stoned black olive in the centre of each gap.

5. Arrange the eggs around the edges.

6. Scatter with fresh chopped basil or parsley, add a grinding of black pepper and serve well chilled.

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Serves: 4-6

Prep: 15 min
Cook: 10 min

Ingredients
4 Tomatoes, (large and ripe), peeled
5 red peppers, grilled and skinned
5 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tin anchovies
1 handful black olives
3 Eggs, hard boiled
1 bunch Basil
1 pinch freshly ground black pepper