“Magic” Peppers Salad with Pine Nuts and Capers

Magic Peppers
2 pounds/900g bell peppers
Kosher salt and freshly ground black pepper
2 tablespoons/30ml extra virgin olive oil
Salad
About ½ small loaf crusty bread (such as sourdough), cut into ¾-inch cubes
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1 to 2 cups/150-300g diced magic peppers
1 cup/150g halved cherry tomatoes
6 ounces/170g fresh mozzarella, diced (about 1 cup)
1 tablespoon/15mls capers
¼ cup/30g pine nuts, toasted
Roughly chopped basil or cilantro (or any fresh herb you have on hand)
1 tablespoon/15mls vinegar (such as white balsamic, balsamic or red wine)

Directions:

Make the magic peppers: Preheat the oven to 450F/230C/ Gas 8

Cut each pepper in half through the core, and remove the seeds and stems. Cut each half into three or four pieces, then place the strips in a large bowl; season with salt and pepper to taste. Drizzle with the olive oil and toss to coat. Arrange the peppers slices, cut side up, on a baking sheet. Roast until the peppers are tender and slightly browned on the edges, 25 to 30 minutes—thinner peppers will cook more quickly, so start checking at 25 minutes, if not sooner. The peppers can be used warm or at room temperature.

In a medium bowl, toss the bread cubes with olive oil, salt and pepper. In a large skillet over medium-low heat, fry the bread until golden, 8 to 10 minutes. Toss together the diced magic peppers, halved cherry tomatoes, mozzarella, capers, toasted pine nuts, herbs, 2 tablespoons olive oil, vinegar and salt and pepper to taste. Taste and adjust the seasoning as necessary. Fold in the fried bread. Toss again, taste and adjust the seasoning.

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