Easy Piedmont Salad - cooking recipe

Ingredients

8 red peppers, halved and deseeded
6 tablespoons olive oil
2 lbs egg tomatoes
4 ounces anchovies, drained and finely chopped
4 ounces black olives, roughly chopped
2 garlic cloves, crushed
2 ounces arugula
1 ounce fresh basil

Preparation

Preheat oven to 400\u00b0F Place the peppers in a large roasting tray, drizzle with 3tbsp olive oil and roast for 15 to 20 minutes until tender and lightly charred.
Skin, deseed and roughly chop the tomatoes, mix with the anchovies, olives and garlic and seasoning. Spoon the mixture into the peppers and drizzle with remaining oil. Return to oven and cook for 10 minutes.
Toss the arugula and basil together, scatter over a large plate, lay peppers on top and pour over pan juices.