Roasted Pepper Salad Recipe

Ingredients

500 g meaty red pepper
180 g fleshy black olives, pitted, halved
30 g peanuts, finely chopped
2 cloves garlic, peeled, coarsely chopped
4 sprigs of fresh thyme, chopped
5 leaves of basil
1/2 lemon, grated, squeezed juice
1 teaspoon of İçim Butter
1 tablespoon olive oil
Salt

Preparation

Rub the peppers well with the melted İçim butter, season with salt and pepper. Roast the peppers by turning them in a cast iron skillet. Peel and cut into strips. Put all the peppers in a bowl and add the garlic, peanuts, olives, juice and zest of half a lemon, fresh oregano, basil leaves and olive oil. Mix the ingredients and leave the salad to rest for at least 2 hours. Sprinkle a pinch of salt on top and serve.