Name: Barbecued red onion, capsicum & goat’s cheese with mint chimichurri
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 red onions (680g), cut into wedges; 450 gram bottled roasted red capsicums, drained, chopped coarsely; 220 gram goat's cheese, crumbled; 1 cup loosely packed fresh mint leaves, chopped coarsely; 1 green capsicum (150g), chopped coarsely; 3/4 cup (180ml) avocado oil or light olive oil; 1 fresh long green chilli, sliced thinly; 1 teaspoon ground cumin

Ingredients

4 red onions (680g), cut into wedges

450 gram bottled roasted red capsicums, drained, chopped coarsely

220 gram goat's cheese, crumbled

1 cup loosely packed fresh mint leaves, chopped coarsely

1 green capsicum (150g), chopped coarsely

3/4 cup (180ml) avocado oil or light olive oil

1 fresh long green chilli, sliced thinly

1 teaspoon ground cumin

Method

1.Make mint chimichurri; blend or process half the mint with capsicum, oil, chilli and cumin until finely chopped. Transfer to small bowl; stir in remaining mint, season to taste.

2.Cook onion on heated oiled barbecue (or grill or grill pan) until just tender.

3.Place onion in large bowl with capsicum and cheese; toss gently to combine, season to taste.

4.Serve salad drizzled with chimichurri.

Chimichurri is a spicy marinade and dipping sauce often served with grilled meat; it is popular in many Latin and South American countries, especially Argentina.
Note

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Ingredients

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