6–8 mixed peppers (red, yellow and green)
150ml olive oil
50ml 3-year-aged balsamic vinegar
50ml balsamic crema
1 lemon, peeled with a speed peeler
Few sprigs rosemary
Few sprigs thyme
12g Maldon sea salt
3g finely crushed black pepper
Fresh herbs such as basil or tarragon (as available)
Toasted pine nuts (to finish)
Place the peppers directly over a gas flame and char for 8–10 minutes, turning regularly, until blackened all over.
Transfer the peppers to cold water and remove all the blackened skin. Rinse a few times if needed.
Cut the peeled peppers into strips and place into a bowl.
Mix the olive oil, balsamic vinegar and balsamic crema together, then pour over the peppers.
Add the lemon peel, rosemary, thyme, salt and black pepper.
Allow the peppers to marinate and infuse for a few hours at room temperature or in the fridge.
Finish with fresh herbs and toasted pine nuts before serving.
6–8 mixed peppers (red, yellow and green)
150ml olive oil
50ml 3-year-aged balsamic vinegar
50ml balsamic crema
1 lemon, peeled with a speed peeler
Few sprigs rosemary
Few sprigs thyme
12g Maldon sea salt
3g finely crushed black pepper
Fresh herbs such as basil or tarragon (as available)
Toasted pine nuts (to finish)
Place the peppers directly over a gas flame and char for 8–10 minutes, turning regularly, until blackened all over.
Transfer the peppers to cold water and remove all the blackened skin. Rinse a few times if needed.
Cut the peeled peppers into strips and place into a bowl.
Mix the olive oil, balsamic vinegar and balsamic crema together, then pour over the peppers.
Add the lemon peel, rosemary, thyme, salt and black pepper.
Allow the peppers to marinate and infuse for a few hours at room temperature or in the fridge.
Finish with fresh herbs and toasted pine nuts before serving.
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