Roasted capsicum salad

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

Recipe «Roasted capsicum salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.