Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 1tablespoons olive oil
- 3 red capsicums
- 3 eggs
- 1tablespoons red wine vinegar
- 3tablespoons extra virgin olive oil
- 125grams rocket leaves
- 100grams anchovy fillets in oil, drained
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
828kJ / 198Cal
828 Kilojoules or 198 Calories
10% of daily energy intake*
Protein
7.9grams
Fat
17.7grams
Carbs
3.3grams
Sugars
2.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Rub the olive oil over the red capsciums, then cook under a preheated hot grill for 10-15 minutes, turning occasionally, until blackened all over.
Step 2 of 5
Meanwhile, cook the eggs in a saucepan of boiling water for 8 minutes. Drain, then cool under cold running water.
Step 3 of 5
Transfer the capsciums to a bowl, cover with clingfilm and leave until cool enough to handle. Peel away the blackened skin and discard the seeds, membranes and stalks then tear into strips.
Step 4 of 5
Shell the eggs and cut into quarters.
Step 5 of 5
Whisk together the vinegar and extra virgin olive oil in a bowl and season well. Toss the rocket with 1 tablespoon of the dressing. Arrange on a serving plate with the red capsciums, eggs and anchovies, and drizzle over the remaining dressing. Serve immediately.
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