Roasted Red Pepper Pot with Kale Caesar Salad

Serves: 4

You will need

4 red peppers
1 tsp. olive oil
Salt and pepper
40g pumpkin seeds
60g kale leaves, woody stems removed
30g shaved parmesan

For the Caesar dressing:

4 anchovies
½ clove garlic
1 tsp. Dijon mustard
4 tbsp. freshly grated parmesan
3 tbsp. light mayonnaise
Juice of half a lemon
2 tbsp. extra virgin olive oil
Salt and pepper


1 Preheat the oven to 240°C.

2 Slice the tops off the peppers, scoop out and discard the seeds, then rub the peppers all over with a little olive oil, and season with salt and pepper.

3 Place on a baking tray in the heated oven for 15-20 minutes until soft and blackened a little round the edges.

4 Meanwhile make the Caesar dressing by grinding the anchovies and garlic in a pestle and mortar, then mix in the remaining ingredients, and season to taste.

5 Place the pumpkin seeds into a small pan over a medium heat and toast until fragrant and the skins begin to pop.

6 Place the kale, pumpkin seeds, parmesan shavings and dressing into a large bowl and toss to coat. Spoon the kale into the pepper pots and serve.

Recipe courtesy of It's Pepper Time

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