Jamie Oliver

Grilled chilli dressing

A speedy, spicy kick for salads

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Grilled chilli dressing

Serves 7
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    196
    10%
  • Fat
    21.6g
    31%
  • Saturates
    3.1g
    16%
  • Protein
    0.1g
    0%
  • Carbs
    0.3g
    0%
  • Sugar
    0.2g
    0%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Cook with Jamie
Recipe From

Cook with Jamie

Nutrition per serving
  • Calories
    196
    10%
  • Fat
    21.6g
    31%
  • Saturates
    3.1g
    16%
  • Protein
    0.1g
    0%
  • Carbs
    0.3g
    0%
  • Sugar
    0.2g
    0%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 3 fresh red chillies
  • 10 tablespoons extra virgin olive oil
  • 3½ tablespoons fresh lemon juice
  • 1 small bunch fresh mint , leaves picked and finely chopped
  • sea salt
  • freshly ground black pepper
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Method

Prick the chillies with the tip of a sharp knife – this stops them popping or exploding when they are cooked. Hold your chillies, one at a time, with a pair of metal tongs in a gas flame until they’re blackened and blistered all over. If you don’t have a gas hob, pop them under a hot grill instead. Place the chillies in a small bowl, cover with cling film and leave for 15 minutes. This way they will steam in their own heat and the skins will peel off very easily.

Peel the chillies, open them up and scrape out all the white seeds. Discard these, then finely chop the flesh of the chillies. Put in a mixing bowl, add the oil, lemon juice and mint, and mix well. Season to taste.

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