• 4 red and 4 yellow Sweet Palermo© peppers
  • 4 tomatoes, seeds removed, diced
  • 1 aubergine
  • 2 balls of buffalo mozzarella
  • 8 salted anchovy fillets
  • 1/2 red pepper, seeds removed, chopped
  • 1 clove of garlic, chopped
  • 1/2 sprig of flat parsley leaves, chopped

Dressing ingredients

  • juice of 1/2 a lemon
  • 8 dessert spoons of extra virgin olive oil
  • salt and pepper

Author of this recipe

Sweet Palermo®

Sweet Palermo®

Grower / producer

You are no doubt familiar with the ‘regular’ bell pepper, and you might even have tried a pointed pepper. But have you heard about Sweet Palermo? As of now, this unique pepper that is rich in... Read more
Total votes: 41


Heat a grill pan and grill the peppers until the skin is black all over. Place the peppers in a dish and cover with cling film. This will loosen the skin

Cut the aubergine into thin slices and grill them to create nice, dark stripes

Remove the skin and the seeds from the peppers. Place them into a dish together with the aubergines

Add the lemon juice, olive oil, garlic, red pepper and parsley marinade. Season to taste with salt and pepper then arrange on the plates

Finish with a scoop of the diced tomato on top and serve with the mozzarella and anchovy fillets.


Want to stay up-to-date? Subscribe to our newsletter!