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Roast pepper & salmon platter
- 5 large red peppers , halved and seeded
- 3 tbsp extra-virgin olive oil , plus extra for the peppers
- 4 salmon fillets , skin on
- 3 tbsp pine nuts
- 500g pack small new potatoes
- 1 tbsp balsamic vinegar
- 85g marinated anchovies
- 2 tbsp capers , rinsed
- 20g pack basil , torn or shredded
- 2 handfuls rocket
Directions:View on BBC Good Food
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