Peppers are essential ingredients to any warm salad, but when roasted, their juices form the pièce de résistance when whisked with good quality olive oil. Finishing off this scrumptiously colourful salad with crusty bread is the only way to make the most of every last fruity note.

This salad is a hidden treasure, with beautiful basil pearls collecting away under the pepper, as they delicately burst at the touch as its mixture of velvety, smooth olive oil and sweet, roasted caramel juices, come together like a marriage of precious flavours trickling down the fragrant leaves.

This summer salad hits every spot of yumminess from sweet to smoky in just one mouthful!


Serves 2

2 tablespoons Azada Olive Oil & Basil Pearls
2 red Romano peppers and 2 green romano peppers halved or 1 red and 1 yellow pepper, quartered
1 small-sized red onion, finely sliced
100 grams pecorino or asiago cheese, shaved or flakes
45 grams, mixed, young lettuce leaves
50 grams shelled walnuts
olive oil
1 tablespoon capers
A small bunch of parsley (20 grams), leaves picked
10 grams fresh tarragon, roughly torn
2 tablespoons balsamic vinegar
Sea salt for seasoning


Preheat the oven at 200°C / gas mark 6 / 390°F. Rinse the peppers, and remove any white cores. Toss the peppers with a trickle of olive oil and a sprinkling of salt, place the peppers cut side down in a roasting tray, and bake for a good 40 minutes until they have completely softened with blackened, wrinkly skin.

Once the peppers have softened, remove them from the oven and let them cool for a few minutes. Peel off and discard the skins and set aside. Drizzle a little extra olive oil and balsamic vinegar into the roasting tray, using a whisk, mix the condiments together with the mouth-watering juices from the peppers. Season with sea salt and set aside.

To assemble the salad, toss the peppers, lettuce leaves, fresh herbs, capers, walnuts and red onion together in a large salad bowl. Scatter the cheese and Azada’s Olive Oil & Basil Pearls on top and trickle over the deliciousness from the red pepper dressing and serve as a healthy starter.

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