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Glazed eschallot and capsicum salad
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Sweet glazed bell peppers, ideal with charcuterie or cheese.
Ingredients:
  • 24 eschallots (shallots), peeled
  • 40ml (2 tbsp) olive oil
  • 2 each red capsicums, roasted, peeled, cut into strips
  • 2 yellow capsicums, roasted, peeled, cut into strips
  • 32.00 gm brown sugar
  • 20.00 ml chopped flat-leaf parsley
Instructions:
  • Place the eschallots in a pot of boiling water for five minutes. Then, drain them. Heat oil in a large frying pan over medium heat.
  • Sauté the eschallots, stirring occasionally, until golden brown, about 6-8 minutes.
  • Toss in capsicums and sugar, cook until sugar caramelises (1-2 minutes). Finish with parsley and serve warm or cold.

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