Red Pepper with Lemon

A tasty balance of sweet roasted pepper, lemon and caper making it an interesting addition to salads for Dairy Free, Diabetic, Fodmap, and Vegetarian diets.

Roasting peppers increases their sweetness, making them a good basis for sauces. Here they are prepared as a salad or as a dish to complement a grill or cold selection.

Diets for which Red Pepper with Lemon is suitable:

Diabetic, Dairy Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Vegetarian and Vegan.


Preparation: 10 mins + 15 mins wait (+soaking time for dates) | Cooking: 30 mins | Serves: 1 cup(approx)

3 red peppers
2 tbsp capers
1 lemon


PREHEAT the oven to 180 C/350 F/Gas 4.
BAKE red peppers on a tray for approximately 30 minutes. (Check after 15 minutes and turn the peppers so they cook evenly.)
REMOVE the peppers from the oven and place in a plastic bag for approximately 15 minutes. (The peppers sweat and the skin is then easily removed.)
PEEL the skin from the peppers.
HALVE the peppers vertically and remove the stalk and seeds.
SLICE the peppers into long strips.
ZEST the lemon to obtain 1-2 tsp lemon zest.
RINSE the capers.
MIX all ingredients.


– Accompany a meze selection.
– A salad alone; or add to a green salad.

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