Ingredients
- 10 red sweet pointed peppers - long thinner capsicums
- 1/2 cup olive oil
- 2 tbsp lemon juice
- 3 tbsp fresh parsley and basil, finely chopped
- 1 clove garlic, minced
Author of this recipe
I have to admit, I love leftovers – it means a night off from cooking! But eating the same thing three nights in a row can get a little boring so I try to re-invent my leftovers. That’s why this roasted pepper salad is brilliant – it is just so versatile. A traditional eastern European salad, this dish is as good at a Sunday roast as it is slapped on a crunchy bread roll for a quick work lunch. That’s why when I make it, I always do a huge quantity. It keeps really well – for up to a week – in the fridge.
The salad is a very simple, very healthy dish that I just keep coming back to. I’ve made it well over 100 times and it’s always been a success. We often have it at barbecues and then on sandwiches the next day. If it’s a hectic week, I don’t bother peeling the skins off the capsicum, though I do prefer it without. I think the secret is really in the special capsicum, I use the sweet pointed pepper varieties which are grown in Western Australia. This variety of capsicum has such a deliciously fresh flavour, which is enhanced by the simple salad dressing. This is one dish I never get sick of – even after almost 20 years of making it!
Preparation
- Roast the sweet peppers, whole, over an open flame, turning frequently until skins have blistered
- Place in a plastic bag, close, and let sit for 10 minutes. Remove the skins
- Place peppers lengthwise in a serving dish
- Whisk olive oil, lemon juice, herbs and garlic in a small bowl and pour over peppers
- Serve immediately or marinate at room temperature for several hours
- Put remainder in an airtight container and enjoy for up to 1 week.
Tips from the author
This salad will serve six to share as a side dish.