Recipe for December

Sent in by Anne Kinsman

Christmas Roast Vegetable Salad

Ingredients:

6 plum tomatoes
2 large red onion
4 long red peppers
2 yellow peppers
6 cloves of garlic
Extra olive oil.
1 tablespoon baby capers
1 tablespoon paprika
4 tablespoons extra virgin olive oil, plus extra for drizzling
1/2 lemon

Method:

1. Preheat the oven to 220c/Gas mark 7
2. Halve the tomatoes, quarter the onions (no need to peel them), then place them in a roasting tray with the peppers and unpeeled garlic cloves.
3. Drizzle with oil, sprinkle with sea salt and roast for 45 minutes or until the vegetables are tender and blackened all over.
4. Transfer the peppers to a wooden chopping board, peel off the skins immediately and discard deseed the peppers. Cut into strips before putting into a large bowl.
5. Add the tomatoes, onion and garlic (removing the tough skins first) and any remaining juices from the roasting pan to the bowl with the peppers.
6. Add the capers, paprika, 4 tablespoons of olive oil and the lemon juice then season generously with sea salt and black pepper.
7. Combine well with your hands and transfer to a serving bowl. Serve warm or cold, and drizzle with a little oil.

Enjoy and Happy Christmas!