Grilled Pepper and Olive Relish

15. May, 2009

This is a delightful little salad/relish, perfect as a sandwich topping or as relish with grilled food. It is a nice alternative to the usual salad. I use black olives as I prefer their taste to green olives, however you can use green olives if you prefer. This relish is very healthy, packed with vitamin C and antioxidants and very low in fat, only including healthy mono-unsaturated fats from the olive.

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This is a delicious topping for bread, rice cakes and more

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Nut free
Vegan

Grilled Pepper and Olive Relish

Serves 3-4 as a side dish

Ingredients

700 grams (25 oz) peppers (red), sliced into 4-6 parts and grilled/baked
40 (1½ oz) grams pitted olives (black), chopped very finely or sliced thinly
1 garlic clove
2 tablespoons agave nectar
1 tablespoon lemon juice
2 teaspoons capers
1 teaspoon ground cumin
Handful fresh parsley

Preparation

Slice the 700 grams peppers lengthwise into 4-6 parts, scoop out the seeds and place on a baking tray with baking parchment. Skin side up. Bake at 220 degrees Celsius/425 Fahrenheit/Gas Mark 7, for 30 minutes.
Remove the peppers (whilst still very hot) and place in a plastic bag. Close the bag and wait 5 minutes. Peel the skin off.
Slice or chop the 40 grams olives finely. Set aside.
Peel the garlic glove and chop coarsely
Transfer the peppers to a food processor along with the garlic clove, 2 tablespoons agave nectar, 1 tablespoon lemon juice, 2 teaspoons capers, 1 teaspoon ground cumin and a handful fresh parsley. Blend for 5 seconds or so, just to chop the ingredients fairly finely (be careful not to over blend). Transfer to a serving bowl and add the olives.
Serve at room temperature (not too cold).

Tips

I love this relish on toast, oatmeal biscuits, rice cakes and more. I also often serve this as a side dish with grilled food.
Keeps in the fridge for several days.
You can use lime juice instead of lemon juice.
You can use green olives instead of the black ones.
You can use maple syrup instead of the agave nectar.
Add a handful of chopped walnuts for a delicious and healthy treat.