Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 4 red capsicums
- 20grams unsalted butter
- 1/4 cup extra virgin olive oil
- 1/2 Woolworths mini sourdough loaf, roughly torn
- 2 cloves garlic, crushed
- 1/2 small red onion, thinly sliced into rounds
- 1tablespoons drained capers
- 1/2 bunch mint, leaves picked
- 2tablespoons red wine vinegar
Nutrition per serving
975kJ / 233Cal
975 Kilojoules or 233 Calories
11% of daily energy intake*
Protein
4.4grams
Fat
13.4grams
Carbs
23.3grams
Sugars
4.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Add this colourful, three-step chargrilled capsicum salad to your repertoire. It's easy to make, bursting with flavour and filing. Win-win-win!
Method
Step 1 of 3
Heat a barbecue grill or large chargrill pan over high heat. Cook capsicum, in batches, for 4-5 minutes each side, or until tender and skin is blistered and blackened. Transfer to a large heatproof bowl. Cover tightly. Set aside for 5 minutes for capsicum to soften. Carefully peel and discard skins. Thickly slice capsicum.
Step 2 of 3
Meanwhile, heat butter and 2 tbs oil in a large frying pan over medium-high heat until butter has melted. Add bread and garlic. Cook, stirring, for 3-4 minutes or until golden, to create pangrattato. Transfer to a bowl.
Step 3 of 3
Arrange capsicum, pangrattato, onion, capers and mint on a serving plate. Drizzle with vinegar and remaining oil. Serve.
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