Peppers with tarragon
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red pepper | |
| 1 | Green pepper | |
| 1 | large | Garlic clove; chopped |
| 1 | Lemon; juiced | |
| 2 | tablespoons | Tarragon, finely chopped |
| Salt and pepper | ||
| 3 | tablespoons | Olive oil |
| Sprigs of tarragon to garnish | ||
Directions
Serves 2-3
Skinned, grilled peppers in a garlic and tarragon dressing, arranged decoratively on a plate, make an elegant, light starter to a meal. Try using other coloured peppers, too - yellow, purple or white - to vary the effect.
Wash the peppers and cut into quarters. De-seed and remove the inedible parts. grill the peppers for a few minutes, skin-side up.
Leave to cool. Now remove the skin, which should peel away easily.
Cut the peppers into strips.
Mix together the garlic, lemon juice, chopped tarragon, and some salt and pepper and sprinkle over the peppers, trickle the olive oil over the top and garnish with the sprigs of tarragon.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias