Recipe

Roasted capsicum and goat's cheese salad

  • 30 mins cooking
  • Serves 4
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Ingredients

Roasted capsicum and goat's cheese salad
  • 2 orange capsicums (400g)
  • 2 red capsicums (400g)
  • 2 yellow capsicums (400g)
  • 2 green capsicums (400g)
  • 80 gram baby rocket leaves
  • 1 red onion (100g), sliced thinly
  • 240 gram goat's cheese, crumbled
Oregano vinaigrette
  • 1/3 cup (80ml) olive oil
  • 2 tablespoon red wine vinegar
  • 1 clove garlic, crushed
  • 1 tablespoon finely chopped fresh oregano

Method

Roasted capsicum and goat's cheese salad
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Quarter capsicums; discard seeds and membranes. Place, skin-side up, on an oven tray. Roast 20 minutes or until skin blisters and blackens.
  • 3
    Cover capsicum pieces with plastic or paper 5 minutes; peel away skin, then slice capsicum thickly.
  • 4
    To make oregano vinaigrette, place ingredients in a screw-top jar; shake well. Season to taste.
  • 5
    Place capsicum in a large bowl with rocket and onion; toss gently to combine. Sprinkle with cheese, drizzle with vinaigrette.