Char-grilled cap­sicum with sherry vinai­grette


Gourmet Traveller (Australia) - - Quick Meals -

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.

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