Name: Roasted capsicum and goat’s cheese salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 orange capsicums (400g); 2 red capsicums (400g); 2 yellow capsicums (400g); 2 green capsicums (400g); 80 gram baby rocket leaves; 1 red onion (100g), sliced thinly; 240 gram goat's cheese, crumbled; Oregano vinaigrette; 1/3 cup (80ml) olive oil; 2 tablespoon red wine vinegar; 1 clove garlic, crushed; 1 tablespoon finely chopped fresh oregano

Ingredients

2 orange capsicums (400g)

2 red capsicums (400g)

2 yellow capsicums (400g)

2 green capsicums (400g)

80 gram baby rocket leaves

1 red onion (100g), sliced thinly

240 gram goat's cheese, crumbled

Oregano vinaigrette

1/3 cup (80ml) olive oil

2 tablespoon red wine vinegar

1 clove garlic, crushed

1 tablespoon finely chopped fresh oregano

Method

1.Preheat oven to 200°C/400°F.

2.Quarter capsicums; discard seeds and membranes. Place, skin-side up, on an oven tray. Roast 20 minutes or until skin blisters and blackens.

3.Cover capsicum pieces with plastic or paper 5 minutes; peel away skin, then slice capsicum thickly.

4.To make oregano vinaigrette, place ingredients in a screw-top jar; shake well. Season to taste.

5.Place capsicum in a large bowl with rocket and onion; toss gently to combine. Sprinkle with cheese, drizzle with vinaigrette.

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Ingredients

Method

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