Name: Roasted capsicum and labne salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium orange capsicums (400g); 2 medium red capsicums (400g); 2 medium yellow capsicums (400g); 2 medium green capsicums (400g); 80 gram baby rocket leaves; 1 small red onion (100g), sliced thinly; 300 gram labne, drained; 2 tablespoon fresh oregano leaves; 1 teaspoon za'atar; 1/2 teaspoon chilli flakes; Red wine vinaigarette; 1/3 cup (80ml) olive oil; 2 tablespoon red wine vinegar; 1 clove garlic, crushed

Roasted capsicum and labne salad

Enjoy the freshness of this deliciously comforting vegetarian roasted capsicum and labne salad - tasty, healthy, and perfect for Spring evenings!

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

2 medium orange capsicums (400g)

2 medium red capsicums (400g)

2 medium yellow capsicums (400g)

2 medium green capsicums (400g)

80 gram baby rocket leaves

1 small red onion (100g), sliced thinly

300 gram labne, drained

2 tablespoon fresh oregano leaves

1 teaspoon za’atar

1/2 teaspoon chilli flakes

Red wine vinaigarette

1/3 cup (80ml) olive oil

2 tablespoon red wine vinegar

1 clove garlic, crushed

Method

1.Preheat oven to 200°C.

2.Quarter capsicums; discard seeds and membranes. Place, skin-side up, on an oven tray. Roast, uncovered, for 20 minutes or until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes; peel away skin, then slice capsicum thickly.

3.Make red wine vinaigrette: Combine ingredients in a screw-top jar; shake well.

4.Combine capsicum with rocket and onion in a large bowl, add vinaigrette; toss to combine, season. Arrange salad on a large platter, top with labne and oregano; sprinkle with za’atar and chilli.

Accompany with crusty bread. Capsicums can also be grilled to remove the skin.
Note

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