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Roasted red pepper vinaigrette recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spicy roasted red pepper dressing for a delicious BBQ lamb salad with rocket and goat cheese.
Ingredients:
  • 1 large red capsicum
  • 27.30 gm extra virgin olive oil
  • 30.00 ml red wine vinegar
  • 20.00 ml fresh oregano leaves
  • 1 small garlic clove, peeled, quartered
  • Pinch of dried chilli flakes
Instructions:
  • Preheat your oven to 220C/200C fan-forced and line a baking tray with parchment paper.
  • Lay the capsicum on the baking tray and generously drizzle with 2 teaspoons of oil. Roast in the oven for 15 to 20 minutes, flipping halfway through, until beautifully charred and tender. Let it cool for 20 minutes while covered with plastic wrap.
  • Peel and deseed the capsicum, then roughly chop it.
  • Blend all ingredients in a blender or small food processor until smooth. Season generously with salt and pepper and serve.

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