This salad stands alone as an antipasti dish but also goes well with most barbecued meat and fish.
INGREDIENTS
4 large capsicums, any combination of red, yellow or orange
3 tablespoons olive oil
2 cloves garlic, crushed
¼ cup raisins
1/3 cup whole, skin on almonds, roasted
2 tablespoons capers
1 tablespoon caster sugar
2 tablespoons red wine vinegar
2 tablespoons chopped herbs, use either oregano, mint or basil
sea salt and freshly ground pepper
METHOD
Cut the capsicums into 1 cm wide strips. Heat the olive oil in a large sauté pan and cook the capsicums for about 20 minutes or until tender and lightly golden, turning often. Add all the remaining ingredients, except the herbs to the pan and cook for 2-3 minutes, turning to coat in glaze. Season and when cooled a little, stir through the herbs. Serve warm or at room temperature.
Serves 6-8 as part of a shared meal
Menu: Enjoy with Melting Bocconcini, Fennel Salami Bruschetta with Rocket and Pinenuts, and Green Bean, Broad Bean and Caper Berry Salad and finish with Hazelnut and Aniseed Fregolata.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.