Char-grilled capsicum with sherry vinaigrette
Add colour and variety to spring barbecues with this panzanella-style salad of charred peppers, smoky almonds and fragrant herbs simply dressed with a sherry vinaigrette – an ideal partner for grilled chicken.
4 red capsicum, quartered, seeds discarded 2 tbsp sherry vinegar 125 ml (½ cup) extra-virgin olive oil 50 gm smoked almonds, coarsely chopped 1 salad onion or ½ small white onion, thinly sliced Large pinch of smoked paprika 1½ cups torn day-old sourdough bread Coarsely chopped mint and flat-leaf parsley, to serve 1 Preheat a barbecue or char-grill pan to high. Grill capsicum, turning occasionally, until charred and tender
(6-8 minutes). Cut quarters in half widthways and transfer to a serving bowl.
2 Meanwhile, whisk vinegar and olive oil in a small bowl, toss with capsicum to coat, and season to taste. Scatter with almonds, onion, paprika, bread, mint and parsley and toss to combine to serve.
Capsicum Spoon from Montmartre Store. Green glass from Papaya.Tonnato Large plate from Jardan. All other props stylist’s own. Stockists p168.