Roasted capsicum takes on star status in this Mediterranean-style salad.
- Preheat oven to 200°C. Place the capsicum, skin-side up, in a large baking dish and drizzle over the vegetable oil. Roast for 30 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel and discard the skin. Remove and discard the seeds. Cut the flesh into large pieces.
- Place in a serving dish. Top with olives, onion, feta and basil.
- Whisk together the olive oil, vinegar and capers in a small jug. Drizzle over the salad to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set