ROASTED CAP­SICUM SALAD recipe

SERVES 6 / PREPA­RA­TION 10 MIN­UTES / COOK­ING 30 MIN­UTES PLUS 20 MIN­UTES REST­ING TIME

Cuisine - - GINNY GRANT -

Dishes like this are the ul­ti­mate way to make the most of au­tum­nal veg­eta­bles. This is de­li­cious as I’ve served it here with goat’s cheese and sour­dough, and also makes an ex­cel­lent side for lamb or fish. 6 cap­sicums, (red, yel­low or or­ange), cored,

cut into quar­ters 8 an­chovies, cut into thin sliv­ers ½ cup black olives, pit­ted 2 cloves gar­lic, thinly sliced 2 ta­ble­spoons ex­tra vir­gin olive oil 2 ta­ble­spoons red wine vine­gar ½ cup basil leaves Pre­heat the oven to 200°C. Spread the cap­sicum quar­ters out on bak­ing pa­per-lined roast­ing trays, skin side down.

Sea­son well with salt and freshly ground black pep­per, sprin­kle over the an­chovies, olives and gar­lic and driz­zle with the oil.

Bake for 30 min­utes then re­move from the oven and sprin­kle over the red wine vine­gar. Al­low to sit for 20 min­utes to let the flavours in­fuse, then scat­ter with basil leaves to serve.

WINE A round, soft-edged mer­lot-dom­i­nant red. We rec­om­mend the Ele­phant Hill Mer­lot Mal­bec 2013.

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