Pecene Paprike (Balkan Roasted Pepper Salad)
Sweet, smoky roasted red peppers dressed with garlic, parsley and a splash of vinegar, to serve beside grilled meat or bread.
- Time1 hr
- LevelEasy
- Costabout £1.30 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 193kcal
- 14.1gcarbs
- 9.3gof which sugars
- 14.5gfat
- 4.1gsaturates
- 2.4gprotein
- 4.7gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 240°C (220°C fan). Put the whole peppers on a large baking tray and roast for 35 to 40 minutes, turning them every 10 minutes, until the skins are blackened and blistered all over.
38 min - 2
Tip the hot peppers into a bowl, cover tightly with a plate or cling film and leave for 15 minutes. The steam loosens the skins.
15 min - 3
Peel off the skins, then pull out the stalks and seeds. Do not rinse them, or you wash the flavour away. Tear the flesh into wide strips and lay on a serving dish.
- 4
Whisk the garlic, olive oil, vinegar, salt and black pepper together and spoon over the peppers. Scatter with parsley.
- 5
Leave for at least 30 minutes so the peppers soak up the dressing. Serve at room temperature or chilled.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
