ROASTED CAPSICUM SALAD recipe
SERVES 6 / PREPARATION 10 MINUTES / COOKING 30 MINUTES PLUS 20 MINUTES RESTING TIME
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.