Roast capsicum salad

Cooking Salads Roast capsicum salad

For a delicious side or light meal serve up this healthy roasted capsicum salad.

Lables: Vegetarian Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200C or 180C fan. Place whole capsicums on a baking tray and bake for 30 mins until charred and softened. Transfer to a plastic bag and set aside to cool.
  2. Meanwhile, lay baguette slices on a baking tray. Drizzle with 1 tablespoon oil and season. Bake for 8-10 mins until golden.
  3. Peel capsicum and remove seeds. Cut flesh into strips. Place in a large bowl with tomato, spinach, parsley, basil, vinegar and remaining oil. Crumble sourdough toasts into salad. Season and toss to combine.

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2 large red capsicum
1 green capsicum
1/2 Coles bakery sourdough baguette, thinly sliced
1/4 cup extra virgin olive oil
250g grape tomatoes, halved
150g baby spinach
1 cup fresh parsley leaves
1 bunch fresh basil, leaves picked
1 tsp red wine vinegar

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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