Easy Piedmont Salad

1. 1

   Preheat oven to 400u00b0F Place the peppers in a large roasting tray, drizzle with 3tbsp olive oil and roast for 15 to 20 minutes until tender and lightly charred.

2. 2

   Skin, deseed and roughly chop the tomatoes, mix with the anchovies, olives and garlic and seasoning. Spoon the mixture into the peppers and drizzle with remaining oil. Return to oven and cook for 10 minutes.

3. 3

   Toss the arugula and basil together, scatter over a large plate, lay peppers on top and pour over pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.