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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.