Warm Roast Capsicum Salad
This warm roast capsicum salad is a quick and easy midweek meal. Perfect for spring/summer it’s a healthy, zesty option with plenty of scope for adaptation (see delicious additions below).
While we were at university my husband used to joke that we ate capsicum in every meal. At the time, we lived across the road from an Aldi, when Aldi was still sort of a novelty supermarket with limited fresh options, but what it did always have were capsicums. They are amazingly versatile (as we discovered), perfect for pasta sauces, stir fries, stuffing, salads, pepperonata, ratatouille, stews etc. The reality is, that we probably did have capsicum in some form at every meal.
After our capsicum glutting it took a hiatus from our tables for quite some time. This delightfully fresh salad, however, has always been a favourite and something I whip up without even thinking. Enjoy it simply with a baguette and balsamic vinegar, or have as a side salad to a more substantial meal with friends.
Prep time: 35 minutes
1 small red capsicum
1 small yellow capsicum
1 shallot or 1/4 of a small red onion
Handful fresh basil leaves
2 cups mixed lettuce
10 cherry tomatoes
Equal amount olive oil
2 roasted garlic cloves
salt and pepper
Pre-heat your oven to 180C.
Slice the capsicums into thin strips and place in a large oven proof dish. Season with salt and pepper and coat well in olive oil. Alongside the capsicum strips place two whole garlic cloves. Cover with foil and place in the oven for 25 minutes. Remove the foil for a final 5-10 minutes of cooking or until the capsicum has begun to char slightly around the edges.
While the capsicums are roasting slice the cherry tomatoes and place in a large bowl with some torn basil and chopped salad leaves. Finely slice the red onion and add to the bowl. Once the capsicum is cooked add to the salad and make the dressing by crushing the roasted garlic in a mortar and pestle with the lemon, olive oil and seasoning. Pour over the salad, mix well and serve immediately.
Spring onions, dill, feta cheese, capers, anchovies, olives, blue cheese, smoked chicken.
Add cous cous or pearl barley to flesh out the salad and feed hungrier stomachs.
Serve with warm bread and balsamic vinegar for dipping.