Kale and roasted pepper salad with hot tomato dressing
- Details
- By Super User
- Start by turning your grill onto full heat and your oven to 170 degrees.
- To make croutons, take a couple of slices of old good quality bread, tear up into chunks and toss with some olive oil before adding to baking tray in the oven until the croutons have crisped up and turned golden brown. Remove and set aside.
- For the salad, put the kale in a salad bowl and dress with the lemon juice, a good glug of olive oil, salt and pepper before mixing well. Cover the bowl and set aside.
- Place the quartered peppers under the hot grill, skin side up. When the skin has blackened and blistered set aside in a bowl to cool.
- Make the hot tomato dressing by heating a little olive oil in a pan and adding the garlic, capers and tomatoes. Leave to cook for a few minutes until the tomatoes have started to cook down and reduce the heat to a low temperature.
- Peel the blackened skin off the peppers and cut into fine strips before adding to the shredded kale with croutons.
- Serve drizzled with the hot tomato dressing.
