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Roasted Red Peppers With Apple Cider Vinaigrette

Serves: 4


  • 5 red peppers
  • a handful of slivered almonds
  • a handful of fresh basil leaves
  • 2 tablespoons (30 ml) cider vinegar
  • 6 tablespoons (90 ml) extra virgin olive oil
  • 1 clove garlic, finely grated
  • salt & freshly ground black pepper


  1. Slice the peppers in 2, remove the white parts and seeds inside and place under a hot grill for 30 minutes, skin side up. When the skins go black, remove from the oven and transfer to a bowl covered with plastic wrap to let them cool down for a few moments – they will “sweat”.
  2. When cool enough to handle, peel the skins off and slice the flesh into long strips.
  3. Pour over the vinegar, olive oil, garlic and season generously with salt & pepper. Mix well.
  4. Sprinkle the almonds on top and serve with fresh basil leaves.
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Our Products
Tru-Cape markets a wide range of apple and pear varietals. We constantly look at expanding our range, and have included fruit and vegetables, like cherries and potatoes, to offer greater value to our growing shareholders.