Roasted capsicum salad

Cooking Salads Roasted capsicum salad

Roasted capsicum takes on star status in this Mediterranean-style salad.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. 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.
  2. Place in a serving dish. Top with olives, onion, feta and basil.
  3. Whisk together the olive oil, vinegar and capers in a small jug. Drizzle over the salad to serve.

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4 large red capsicums, halved
1 tbsp vegetable oil
40g Pitted Kalamata Olives, halved
1/2 red onion, thinly sliced
50g marinated feta, drained, crumbled
1/2 cup small fresh basil leaves
60ml extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp capers, rinsed

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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