Roasted pepper Salad with Pine Nuts
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
Répond aux besoins du patient lignes directrices éditoriales
- TéléchargerTélécharger
- Partager
- Langue
- Discussion
This roasted pepper salad with pine nuts is a vibrant celebration of Mediterranean flavours, offering a beautiful balance of natural sweetness and smoky depth. By roasting a colourful mix of red, yellow and orange peppers until soft and slightly charred, the sugars caramelise to create a rich, silky texture that pairs perfectly with the acidity of balsamic vinegar. It is a versatile dish that works equally well as part of a summer spread or as a sophisticated starter for a dinner party.
As a naturally vegan recipe, this salad is an excellent make-ahead option for busy hosts, as the flavours continue to intensify when left to marinate. The addition of toasted pine nuts provides a delicate crunch and nutty finish, elevating the simple ingredients into something truly special. Serve it alongside crusty sourdough bread to mop up the juices or as a bright accompaniment to grilled mains.
Dans cet article :
Poursuivre la lecture ci-dessous
Ingredients for Roasted pepper Salad with Pine Nuts
6 large red peppers, halved, seeded
6 large yellow peppers, halved, seeded
6 large orange peppers, halved, seeded
120ml extra-virgin olive oil
3 tablespoons (or more) balsamic vinegar
120ml pine nuts, toasted
How to make Roasted pepper Salad with Pine Nuts
Preheat oven to 204°C. Place all peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 45ml vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.
Clause de non-responsabilité
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
Demandez, partagez, connectez-vous.
Parcourez les discussions, posez des questions et partagez vos expériences sur des centaines de sujets liés à la santé.
Vous ne vous sentez pas bien ?
Évaluez gratuitement vos symptômes en ligne
Inscrivez-vous à la newsletter destinée aux patients
Votre dose hebdomadaire de conseils santé clairs et fiables, rédigés pour vous aider à vous sentir informé, confiant et maître de la situation.
En vous abonnant, vous acceptez notre politique de confidentialité. Vous pouvez vous désabonner à tout moment. Nous ne vendons jamais vos données.