Roasted Red Pepper & Olive Sandwich Filling
– 3 roasted red peppers
– 1 red onion (I used pickled)
– 1 cup black olives
– Coriander (or any herb of your choice)
– Olive oil
– Lemon juice
– Salt
– 3 tbsp soft cheese
Roast the red peppers at 200°C (390°F) for about 25 minutes, turning a few times until blistered and charred in places. Transfer them to a bowl and cover with a plate or cling film. Let them sit for 15 minutes – the steam will help loosen the skin. Peel, deseed, and slice into strips.
Add the sliced peppers to a bowl with the rest of the ingredients. Mix well and season to taste. Store in an airtight container in the fridge for up to 4 days, it actually gets better as it sits.
Mediterranean sandwich filling
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