Smashed cucumber and charred pepper summer caponata
SERVES 6 AS A SIDE / PREPARATION 40 MINUTES / COOKING 20 MINUTES
This salad can be made a day in advance if kept in an airtight container in the fridge.
4 tablespoons extra virgin olive oil
4 tablespoons capers, drained and patted dry 2 brown onions, thinly sliced
1 large tomato
1 clove garlic, thinly sliced
4 tablespoons white wine vinegar
2 tablespoons raw sugar
¼ cup shredded celery
6-8 small (or 4 large) green and red peppers
1 large cucumber, cut or smashed into rough pieces extra virgin olive oil, to serve
Preheat the oven to 170°C.
Heat the oil in a frying pan over a medium heat. Add the capers and fry until crispy, then remove from the oil with a slotted spoon and set aside. Return the oily pan to a low heat and add the onions and 1 tablespoon of water. Fry the onions, stirring occasionally, until soft. Grate the tomato over the onions and add the garlic, vinegar and sugar and cook for a further 2-3 minutes. Remove from the heat. Stir through the celery, season and set aside.
Char the peppers in a dry pan, rotating until they begin to blacken on each side. Transfer to a roasting dish and place in the oven for 15-20 minutes until soft then remove and set aside to cool. We kept our small peppers whole but if using large peppers, you might like to cut them into strips. Transfer the sweet and sour onion mixture into a large bowl and top with cucumbers and peppers.
Toss to combine then place in the fridge until ready to serve (as with traditional Sicilian caponata it is best eaten chilled). When ready to serve, spoon onto a serving dish, sprinkle with crispy capers and drizzle with 1-2 tablespoons of good-quality olive oil just before serving.