Chilli Salad Dressing

Grilled chilli dressing

A speedy, spicy kick for salads

Chilli Salad Dressing

30 mins

Super easy

serves 7

About the recipe

Fantastic with crunchy root vegetable salads and strong-flavoured herbs – toasting the chillies on the hob is dead easy and really gives this dressing depth and intensity.


nutrition per serving

196

Calories


21.6g

Fat


3.1g

Saturates


0.2g

Sugars


0.1g

Protein


0.3g

Carbs


of an adult’s reference intake


Recipe From

Cook with Jamie

Cook with Jamie

By Jamie Oliver

Ingredients

3 fresh red chillies

10 tablespoons extra virgin olive oil

3½ tablespoons fresh lemon juice

½ a bunch of fresh mint (15g), leaves picked and finely chopped

Method

  1. 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.
  2. 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.
  3. 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 with sea salt and black pepper.

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