In autumn I love to eat food that is deep red, orange and yellow in colour to match the trees turning colour outside. These colours always feel so hearty and delicious mixing deep wintery flavours with mild summer sweetness. I eat lots of salads in the summer, and this dish is the perfect way to welcome in the new colder season, as it’s still a salad but served warm; perfect for autumn days before the cold of winter really sets in.
This salad is best served with a wedge of warm home-made gluten free bread or as a side to boiled buckwheat. I like to make it when we have friends popping by for a casual dinner on a week night, and everyone always loved it.
Tomatoes and peppers are a rich source of antioxidants containing vitamin A & C, carotenes, carotenoids and lycopene protecting you against heart disease and carious cancers. Buy organic juicy and colourful tomatoes in any size or shape for this recipe. The extra virgin olive oil and olives also provide you with essential fatty acids for good health.
3 red peppers
4 large red tomatoes, halved
2 handfuls of any other smaller tomatoes (any colour or shape), quartered
1 red onion, finely sliced
3 garlic cloves, finely grated
Juice of 1 lemon
1 small handful of fresh flat leaf parsley, chopped
½ cup green and black olives
2 tbsp organic extra virgin olive oil
1 pinch Celtic grey salt
1. preheat the oven to 220C, place peppers on a baking tray in the oven for 10 minutes, then add the large red tomato halves and bake for 5 minutes
2. place peppers in a plastic bag, closing the top to allow to steam, and leave them to cool with the tomatoes
3. skin and seed the peppers, rough chop the warm tomatoes and put in a bowl
4. add the colourful chopped tomatoes, the red onion, the chopped parsley, salt, olive oil, garlic and lemon, olives and mix well.