Charred Capsicum Salad

Name: Charred Capsicum Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4–6 (as a shared side)
Ingredients: 3 medium capsicums (red, yellow or orange), quartered, seeds and membranes removed; ⅓ cup Woolworths walnuts, roasted and roughly chopped; 1 cup Woolworths 35 hour sourdough loaf, cut into croutons, toasted in oven; ½ cup Woolworths Sicilian pitted olives, sliced in half; 2 tbs Woolworths red wine vinegar; 2 tbs Woolworths extra virgin olive oil; 2 sprigs oregano, leaves only; ½ cup parsley, roughly chopped; ½ cup mint leaves

Created with Woolworths (opens in a new tab)

A simple barbecue salad that is perfectly served chilled or even warm, sort of a twist on a panzanella salad using capsicum as the hero ingredient.

Serves: 4–6 (as a shared side)
Prep: 10 mins
Cook: 15 mins
Difficulty: Easy

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Ingredients

3 medium capsicums (red, yellow or orange), quartered, seeds and membranes removed
⅓ cup Woolworths walnuts, roasted and roughly chopped
1 cup Woolworths 35 hour sourdough loaf, cut into croutons, toasted in oven
½ cup Woolworths Sicilian pitted olives, sliced in half
2 tbs Woolworths red wine vinegar
2 tbs Woolworths extra virgin olive oil
2 sprigs oregano, leaves only
½ cup parsley, roughly chopped
½ cup mint leaves

Method

Heat a barbecue or griddle pan and grill the capsicums skin-side-down for 3–5 minutes or until nicely charred. Remove from the heat and allow to cool to room temperature.
To assemble, scatter the grilled capsicums on a platter and spoon over the nuts, croutons and olives. Drizzle with olive oil and red wine vinegar, then garnish with fresh herbs.