Roast pepper marinated with fennel seed
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Red peppers |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Anchovy essence |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Schwartz Fennel Seeds - crushed |
| Schwartz Coarse Ground Black Pepper | ||
| ½ | teaspoon | Schwartz Garlic Granules |
Directions
Quarter and deseed the peppers. Grill, skin side uppermost, until slightly charred. Place in a plastic bag and seal for 5-10 minutes until cooled.
Peel off the skin and slice into wide strips.
For the marinade, blend together the olive oil, anchovy essence, lemon juice, crushed Fennel Seeds, Pepper and Garlic. Pour over the peppers.
Allow to stand for 1-2 hours and serve at room temperature.
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