BARBECUED RED ONION, CAPSICUM & GOAT’S CHEESE WITH MINT CHIMICHURRI

PREP + COOK TIME 35 MINUTES SERVES 6

4 medium red onions (680g), cut

into wedges

450g jar roasted red capsicums,

drained, chopped coarsely 220g goat’s cheese, crumbled

MINT CHIMICHURRI

1 cup loosely packed fresh mint leaves,

chopped coarsely

1 small green capsicum (150g),

seeded, chopped coarsely

¾ cup (180ml) avocado or light

olive oil

1 fresh long green chilli, sliced thinly 1 teaspoon ground cumin

1 Make mint chimichurri.

2 Cook onion on heated oiled barbecue (or grill or grill pan) until just tender.

3 Combine onion, capsicum and cheese in large bowl; season to taste. 4 Serve salad drizzled with mint chimichurri.

MINT CHIMICHURRI

Blend or process half the mint with capsicum, oil, chilli and cumin until finely chopped. Transfer to bowl; stir in remaining mint, season to taste.