Warm Potato and Pepper Salad
New potatoes with rich, juicy peppers roasted in sherry and sugar.
Serving four
2 lb small new potatoes
1 red pepper
1 yellow pepper
1 clove garlic, crushed
juice of half a lemon (or more)
5 spring onions, sliced
1 tbls chopped fresh mint
1 tbls sherry
2-3 tbls olive oil
brown sugar
salt
pepper
Slice the peppers thinly and put in a shallow, ovenproof dish. Pour over the sherry, and sprinkle generously with salt, pepper and sugar. Cover with foil and bake at 180 degrees C / gas mark 6 for 20 minutes.
Meanwhile, boil the potatoes whole.
Remove the peppers from the oven. Discard the foil. Add about 1/2 tbls oil, stir and replace in the oven, uncovered, for a further 20 minutes or so, until the peppers are soft and glistening, but not too blackened.
Mix the remaining oil with the lemon juice, salt and pepper, spring onions, garlic and mint.
When the potatoes and peppers are cooked stir them into the dressing, adding in any liquid from the peppers.
Good served warm or at room temperature.