Roasted red peppers, both fresh and sun-dried tomatoes and basil are the perfect summer flavour combination. Add some orzo and a tangy dressing and you’ve got a vegan dish, serve with burrata for vegetarians or it makes the perfect accompaniment for BBQ meats. Simple, versatile and delicious.
- Serves 4
- 8 sun drenched tomatoes cut in half
- 8 cherry tomatoes, quartered
- 8 green olives, stoned and quartered
- 3 pointed red peppers
- 1 handful of fresh basil leaves, torn into small pieces – don’t cut it with a knife as it will oxidise and turn black.
- 1 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 3 tbsps orzo pasta
- 1 tsp salt
To make…
- Place the red peppers on a baking tray and cook for 15 minutes in the oven at 200C. They will cook lightly and the skin will blister. Remove from the oven and allow to cool. The skin should slip off easily and the seeds will detach once you pull at the stalk. Cut each pepper lengthwise and then into 1cm strips. Add to a salad bowl.
- Cook the orzo in boiling salted water for 10 minutes until al dente, drain and refresh in cold water.
- Add the cold drained orzo, chopped tomatoes, olives, torn basil, oil and vinegar to the chopped red peppers. Season with a generous pinch of sea salt and mix thoroughly.
- Serve at room temperature, don’t put it in the fridge as it will mute the flavour of the tomatoes.
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