Lupin Free Roasted Bell Pepper Salad with Capers
Roasted bell peppers have a way of transforming into something almost luxurious — silky, sweet, and deeply savory all at once. The high-heat roasting followed by a quick steam is the real secret here, coaxing out concentrated flavor and making the skins slide right off without any fuss. Briny capers, a bright apple cider vinegar dressing, and handfuls of fresh parsley and basil pull the whole thing together into a salad that tastes far more impressive than the ingredient list suggests. For anyone navigating lupin sensitivities, this dish is a genuinely easy win — every ingredient is straightforward, with no legume-based flours or fillers hiding anywhere in the mix. It works beautifully as a starter, a side alongside grilled proteins, or even piled onto crusty bread. Serve it at room temperature and let the flavors meld a little — it only gets better as it sits.
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Learn more →Ingredients
4 servings
- 4 large bell peppers (red, yellow, or orange), halved and seeded
- 3 tbsp extra-virgin olive oil, divided
- ¼ tsp salt
- 2 tbsp capers, drained and rinsed
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh basil leaves, torn
Instructions
- 1
Preheat the oven to 450°F (230°C). Arrange the bell pepper halves cut-side down on a baking sheet and brush with 1 tbsp of the olive oil.
- 2
Roast for 20–25 minutes, until the skins are deeply charred and blistered in spots and the flesh is completely tender when pressed.
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