Roasted capsicum salad

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

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

Energy 885kJ	Fat saturated 3.50g
Fat Total 16.00g	Carbohydrate sugars g
Carbohydrate Total 11.00g	Dietary Fibre 3.00g
Protein 5.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 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. Step 2

   Place in a serving dish. Top with olives, onion, feta and basil.

3. Step 3

   Whisk together the olive oil, vinegar and capers in a small jug. Drizzle over the salad to serve.

To give the dressing extra flavour, reserve any juices from the roasted capsicum in step 1 and add to the jug in step 3. Make it ahead: Prepare to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 2 just before serving.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.