Gourmet Traveller


Grilled peppers and flatbread salad


This rustic summer salad can be served as an accompaniment to grilled chicken or steak, or let it shine in its own right. If you have time, you can remove the skins from the peppers, though there’s no need – they will bring a lovely charred flavour to the dish.

650 gm mixed bullhorn peppers (about 5 large peppers)
1 tsp sumac
145 ml extra-virgin olive oil
2 large pita
Juice of 1 lemon
1 tbsp oregano, plus extra to serve
1 garlic, crushed
100 gm Niçoise olives (or other small olives)
1 Lebanese cucumber, shaved into ribbons

Preheat a barbecue to high or a char-grill pan over high heat. Add peppers and grill, turning, until well charred and softened (10-12 minutes). Remove from heat, sprinkle with sumac and drizzle over 1 tbsp oil. Cool to room temperature, then split peppers lengthways (discard seeds

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