The Pepper Special
Making the most of this summertime staple
Peppers are always a very welcome sweet, crisp and colourful addition to summer salads, snack plates and for scooping up dips. But they can and should take centre stage on the plate too — here are some excellent ways to make the most of delicious summer peppers.
Red pepper & lentil pasta salad
At this time of the year it’s always a good idea to have a great pasta salad recipe in the arsenal — it’s eminently crowd-friendly, scaleable and transportable. The roasted peppers make a lovely creamy dressing for this one, balanced by the earthy lentils.
Recipe
Makes 4 portions as a main / around 8 as a side
4 red peppers, halved or cut into big pieces, stalk, pith and seeds removed
3 yellow peppers, halved or cut into big pieces, stalk, pith and seeds removed
A few sprigs thyme
3 shallots, peeled and quartered lengthways
6 cloves garlic
400g dried short pasta (I’ve used casarecce)
250g cooked, drained green or brown lentils
1-2 tbsp red or white wine vinegar
40g rocket / arugula, washed
Salt & pepper
Olive oil
Heat oven to 170c / 340F fan
Place the peppers, shallots, garlic, thyme on a baking tray. Dress generously with olive oil, salt and pepper. Mix together to ensure everything is well coated. Bake for around 35 mins, until the peppers are tender, stirring once or twice during cooking
Meanwhile bring a very large pan of salted water to a rolling boil. Cook the pasta to al dente (or a minute or two less than the suggested cooking time) and drain. Spread out in a single layer on a large baking tray and dress generously with olive oil. Set aside to cool - I like to place the tray on a rack or perched on a pan so that airflow reaches the underside and it cools faster. NOTE: This is my preferred way to cool cooked pasta — it develops a slight crust so will stay nicely firm when dressed in the sauce
Place around two thirds of the roast peppers in a high speed blender (no need to peel), with all of the roast shallot and garlic. Blitz until smooth (if any trouble blending add a splash of water and continue)
Slip off any loose skins from the remaining peppers (but if not very loose just leave them on). Slice the peppers finely
Mix together the cooled pasta, peppers, dressing and lentils. Add vinegar and salt to taste. Chill at this point if not eating right away
Stir in the rocket just before serving - if transporting for a picnic or potluck just place the rocket undressed on the top of the container and stir it in just before serving
Red pepper & butter bean dip
I’ve had this smokey romesco-inspired dip on repeat this summer. Swipe at it with flatbreads or pile into grain bowls and sandwiches with roast veggies.
