Name: Roasted capsicum and ricotta salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium_piece orange capsicums; 2 medium_piece red capsicums; 2 medium_piece yellow capsicums; 2 medium_piece green capsicums; 80 gram baby rocket leaves; 1 small_piece red onion, thinly sliced; 1 cup ricotta cheese, crumbled; Oregano vinaigrette; 1/3 cup olive oil; 2 tablespoon red wine vinegar; 1 clove garlic, crushed; 1 tablespoon finely chopped fresh oregano

Ingredients

2 medium_piece orange capsicums

2 medium_piece red capsicums

2 medium_piece yellow capsicums

2 medium_piece green capsicums

80 gram baby rocket leaves

1 small_piece red onion, thinly sliced

1 cup ricotta cheese, crumbled

Oregano vinaigrette

1/3 cup olive oil

2 tablespoon red wine vinegar

1 clove garlic, crushed

1 tablespoon finely chopped fresh oregano

Method

Roasted capsicum and ricotta salad

1.Preheat oven to 200°C.

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

3.Make oregano vinaigrette.

4.In a large bowl, place capsicum with rocket and onion; toss gently to combine. Sprinkle with cheese, drizzle with vinaigrette.

Oregano vinaigrette

5.Place all ingredients in screw-top jar. Shake well.

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Ingredients

Method

Roasted capsicum and ricotta salad

Oregano vinaigrette

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