Healthy

Roasted capsicum and labne salad

Enjoy the freshness of this deliciously comforting vegetarian roasted capsicum and labne salad - tasty, healthy, and perfect for Spring evenings!
4
10M
20M
30M

Ingredients

Red wine vinaigarette

Method

1.Preheat oven to 200°C.
2.Quarter capsicums; discard seeds and membranes. Place, skin-side up, on an oven tray. Roast, uncovered, for 20 minutes or until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes; peel away skin, then slice capsicum thickly.
3.Make red wine vinaigrette: Combine ingredients in a screw-top jar; shake well.
4.Combine capsicum with rocket and onion in a large bowl, add vinaigrette; toss to combine, season. Arrange salad on a large platter, top with labne and oregano; sprinkle with za’atar and chilli.

Accompany with crusty bread. Capsicums can also be grilled to remove the skin.

Note

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