Photo: Simon Lambert
Preparation time 30 min
Cooking time 15 min
Skill Easy
Serves 4
Ingredients
4 peppers, blackened and skins removed
200g cherry tomatoes, blistered
1 × 400g can chickpeas, rinsed and drained
10 olives, pitted
1 clove garlic
2 anchovy fillets
¼ cup flat leaf parsley, roughly chopped
4 Tbsp extra virgin olive oil
3 tsp red wine or sherry vinegar
Sea salt flakes and freshly ground pepper
Method
Tear the charred pepper into thick pieces and place into a bowl.
Add the blistered tomatoes, chickpeas and olives.
Mince the garlic with the anchovy fillets to make a paste, add to a small bowl.
Add the chopped parsley, oil and vinegar and stir well.
Pour this over the peppers and chickpeas. Stir to combine.
Season with sea salt flakes and finish with cracked pepper.
Pour into a large platter and serve at room temperature.
