Roasted Capsicum Salad

Ingredients

3 red capsicums, seeded, halved
2 green capsicums, seeded, halved
2 x 250 g packet sweet baby capsicums, seeded, halved
1/4 cup (35 g) dried cranberries
2 Tbs red wine vinegar
1 Tbs lemon juice
1/3 cup (40 g) pitted Sicilian green olives, halved lengthways
1 Tbs drained baby capers
Extra virgin olive oil, to drizzle
2 Tbs pine nuts, toasted
Flat-leaf parsley leaves, to serve

Method

Preheat oven to 180 C.

Line 2 large baking trays with baking paper. Cut each red and green capsicum half into 3 even pieces. Arrange, cut-side up, in a single layer on 1 lined tray. Spray with olive oil spray.

Arrange the baby capsicum in a single layer on the remaining tray. Spray with olive oil spray. Bake combined capsicum for 30 minutes or until the baby capsicum is tender. Remove the baby capsicum from the oven. Bake the red and green capsicum for a further 10 minutes or until tender.

Meanwhile, place the cranberries in a small bowl with the vinegar and lemon juice. Set aside for 30 minutes to soak.

Arrange the combined capsicum on a large serving platter. Spoon over the cranberry mixture. Sprinkle with the olive and capers. Drizzle with the oil and sprinkle with the pine nuts and parsley to serve.

Credits: Coles

Photo Credits: Coles