Roasted capsicum salad
I have made these roasted capsicums probably more than any other recipe in this book, mostly because I love how the flavours sink into each other with that low, slow cooking time. But there’s also a beautiful balance of sweetness from the capsicum, deep saltiness from the anchovies and tang from the vinegar. Plus, there’s the fact that you can make this early in the day and the flavour just improves from sitting on the bench for a few hours. Finally, I love how when you spread the roasted capsicums and tomatoes over rocket or other greens, it makes the most wonderful salad.
Ingrediënten
- 4 red capsicums peppers, quartered
- 4 tomatoes halved lengthways
- 8 anchovy fillets drained and finely chopped
- 4 garlic cloves finely chopped
- 2 Tbsp capers rinsed and chopped
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Mixed salad leaves to serve
- 1 handful basil leaves
Instructies
- Preheat the oven to 180°C (350°F).
- Lightly oil a large ovenproof dish.
- Add the capsicum, tomato, anchovies, garlic and capers to the dish.
- Drizzle with the olive oil and vinegar and toss to combine.
- Bake for 45 minutes or until the capsicum and tomato are soft and tender.
- Combine the salad leaves and basil on a large platter and top with the capsicum mixture and all the beautiful pan juices.
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