Spanish chargrilled capsicum salad

Spanish chargrilled capsicum salad

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

Don’t be fooled by the name or the simplicity of this dish. It sounds really ’90s, we get it. We both lived through the sundried tomato and capsicum craze. This is not that. It’s still what Shannon eats with her dad. She grew up eating this dish. It’s fresh, and perfect served on toasted bread.

Ingredients

Quantity Ingredient
3 large green capsicums
3 large red capsicums
2 shallots, very finely chopped
1 large garlic clove, crushed
1/2 teaspoon dried oregano
small handful flat-leaf parsley, finely chopped
1 1/2 teaspoons salt flakes
1/2 teaspoon ground black pepper
2 1/2 tablespoons sherry vinegar
80ml extra-virgin olive oil

Method

  1. Heat a chargrill pan over high heat, add the whole capsicums and cook until blackened (you may need to do this in batches, depending on the size of your pan). Transfer to a zip lock bag or place in a bowl and cover with plastic wrap. Set aside to steam for about 10 minutes.
  2. Remove the skins from the capsicums and slice the flesh into 1 cm thick strips. Transfer to a bowl and add the remaining ingredients, tossing well to combine. Set aside in the fridge for at least 1 hour, but it will taste even better if left until the next day.
Tags:
Vegan
Plant-based
Vegetarian
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