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Grilled red and yellow capsicum salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Spicy chilli and capers enhance this vibrant and flavorful salad with capsicum and red onion for a stunning presentation.
Ingredients:
  • 2 large red capsicums, quartered, deseeded
  • 2 large yellow capsicums, quartered, deseeded
  • Olive oil, to grease
  • 1 large red onion, halved, cut into wedges
  • 55g (1/3 cup) kalamata olives, pitted, sliced
  • 2 small fresh red chillies, deseeded, finely chopped
  • 30.00 ml baby salted capers, rinsed
  • 80ml (1/3 cup) extra virgin olive oil
  • 42.00 gm fresh lemon juice
  • 82.50 ml fresh small basil leaves
Instructions:
  • 1. Preheat the grill on high to get it nice and hot. 2. Grill the red capsicum, skin-side up, for about 10 minutes until it's nicely charred and blistered. 3. Place the charred capsicum in a sealable plastic bag and let it rest for 5 minutes to make peeling the skin easier. 4. Peel the skin off the red capsicum and slice it into 1cm-thick pieces. 5. Repeat the same process with the yellow capsicum.
  • Preheat the oven to 180°C. Grease a baking tray with olive oil. Bake the onion, turning occasionally, for 25 minutes or until tender.
  • Combine the capsicum, onion, olives, chilli, capers, extra virgin olive oil, and lemon juice in a bowl, and toss well. Stir in the basil before serving.

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