Roasted capsicum salad

Roasted capsicum salad

By
From
Cooking from the Heart
Serves
4-6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
4 large red capsicums
3 large green capsicums
3 tablespoons vegetable oil
1 garlic clove, smashed
2 x 440 g cans diced tomatoes
2 teaspoons paprika

Method

  1. Preheat the oven to 180°C. Put the capsicums on a baking tray and roast until the skin is charred. Allow the capsicums to cool, then peel off the skin and cut the flesh into long, thin strips.
  2. Heat the oil in a large heavy-based frying pan over medium heat. Add the garlic and capsicum and cook for 5 minutes, or until the liquid from the capsicums has evaporated and they start to caramelise.
  3. Add the tomatoes and paprika and season with sea salt and freshly ground black pepper. Cook, stirring constantly, for 30–40 minutes, to allow the capsicum and tomato to caramelise.
  4. Serve at room temperature with bread.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again