Green Summer Salad

9saves
1hour30min


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Select capsicums with firm, glossy skin that feel heavy for their size. Red, yellow or orange varieties may be used. They taste sweeter than green.

Lynn Lewis

Ingredients
Serves: 4 

  • 1 kg green capsicums, cut in half lengthwise
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • salt and freshly ground black pepper

Directions
Preparation:1hour15min  ›  Cook:15min  ›  Ready in:1hour30min 

  1. Preheat grill or barbecue until hot. Or, preheat oven to 240ºC. If grilling or cooking in the oven, place capsicums on cooking foil on a baking tray. If barbecuing, omit baking tray and place on foil directly onto grill. Cook 15 minutes, turning halfway through, or until blackened and blistered. Remove from heat. Place cloth towel soaked in cold water on top. Leave 5 minutes. Peel away skin with a small knife.
  2. Cut flesh into thin strips. Place on a platter. Drizzle with combined oil and vinegar. Refrigerate, covered, 1 hour. Add salt and pepper to taste before serving.

to prepare capsicums

Place capsicums on a baking tray lined with alfoil. Using a hot grill, barbecue or oven, cook about 20 minutes, turning halfway, or until the skin has blackened and bubbled. 2 Place cloth towel soaked in cold water on top of capsicums. Leave for 5 minutes. Peel away skin with a small knife. 3 Or, remove capsicums from heat and immediately place in a large freezer bag. Seal bag. Place in a bowl of iced water. Leave 2 minutes before peeling.

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