Roasted Pepper Salad - cooking recipe

Ingredients

2 None red peppers
3 tbsp olive oil
2.5 oz baby arugula
2 oz anchovies, drained
1.5 oz capers
1 tbsp red wine vinegar
1 clove garlic, minced

Preparation

Preheat oven to 400\u00b0F. Toss peppers with 1 tbsp olive oil. Arrange on a baking tray and roast for 20 mins, until charred and blistered. Place in a plastic bag for 10 mins then peel skin, scrape out seeds and membrane then slice thickly.
Transfer to a serving bowl and toss with arugula, anchovies and capers. Whisk together remaining olive oil, red wine vinegar and garlic. Season then drizzle over salad.