Chilli Roasted Pepper Salad
Inspired by techniques from Serious Eats.
Red peppers, poblanos, red onion and courgette roast together on one baking tray until soft and charred in spots, dusted with a smoky ancho and chipotle chilli rub. A splash of sherry vinegar, fresh coriander and crumbled Cotija stirred in at the end keep it bright and salty against the sweetness of the roast.
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Method
- 1
Heat the oven and cut the vegetables. Heat the oven to 200 °C (180 °C fan). Spread the peppers, poblanos, onion and courgette on a rimmed baking tray and toss with the olive oil.
- 2
Mix the spice rub. In a small bowl, whisk together the ancho chilli powder, chipotle chilli powder and salt.
- 3
Season the vegetables. Sprinkle the spice mix over the vegetables and toss again until evenly coated.
- 4
Roast until charred. Roast until the vegetables are soft and charred in spots, about 35 minutes.
- 5
Toss and serve. Transfer the hot vegetables to a large bowl. Toss with the sherry vinegar, coriander and Cotija cheese. Serve warm.
Storage
Best served warm, straight from the oven. Refrigerate leftovers in an airtight container for up to 3 days and eat cold or bring back to room temperature. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.4 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Source of fibre: 2.8 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 192 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- chopping board
- rimmed baking tray
- small bowl
- whisk
- large mixing bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 152 kcal |
| Protein | 5.2 g |
| Carbohydrate | 16.9 g |
| of which sugars | 9.8 g |
| of which free sugars | 0 g |
| Fat | 8.4 g |
| of which saturates | 2.4 g |
| Fibre | 4.2 g |
| Salt | 1.09 g |
Protein per 100 kcal
3.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
