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Roast Pepper Marinated with Fennel Seed

Roast Pepper Marinated with Fennel Seed

  • Quarter and deseed the peppers. Grill, skin side uppermost, until slightly charred. Place in a plastic bag and seal for 5-10 minutes until cooled. Peel off the skin and slice into wide strips.

  • For the marinade, blend together the olive oil, anchovy essence, lemon juice, crushed Fennel Seeds, Pepper and Garlic Granules. Pour over the peppers. Allow to stand for 1-2 hours and serve at room temperature.

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