4 |
long red capsicums, choose a mixture of red, orange and yellow ones, if you can |
8 |
shallots, unpeeled |
8 |
garlic cloves, unpeeled |
80ml |
olive oil |
2-3 tablespoons |
butter |
4 |
baby zucchini, halved lengthways |
8 |
Slow-roasted tomatoes with pomegranate & thyme, or sundried tomatoes, roughly chopped |
1/4 loaf |
turkish bread, roughly torn into large chunks |
|
salt |
|
freshly ground black pepper |
1 teaspoon |
Turkish red pepper paste |
80ml |
extra-virgin olive oil |
2 tablespoons |
salted baby capers, well rinsed |
2 teaspoons |
sherry vinegar |
1/2 |
lemon, juiced |
1/2 cup |
basil leaves, roughly torn |
1 cup |
lambs lettuce or rocket leaves |
|
greek-style yoghurt, to serve |