Roasted capsicum salad | Salata od pečenih paprika

Capsicums in Australia, peppers everywhere else. But that’s not the strangest part of this recipe, no, the strangest part is that this is technically called a salad. I like to think that if you can toss something, then it’s a salad. These roasted capsicums you don’t toss. Just lay them out on a platter, drizzle with the dressing and leave in the fridge to cool. It’s the easiest “salad” ever!

In the fridge, they can keep for over a week, so there’s no need to eat them all at once and they are 100 per cent better when eaten cold. They can be served with any roasted meat, but I love the tops taken off, seeds scraped out and then spread onto a toasted piece of bread. They are also super for Lenten fasting.

Whichever way you chose to eat this salad, it’s delicious. And garlicy. So possibly keep your distance from people for a day post eating.

Ingredients:

  • 600 grams of any kind or coloured capsicum, use the ones you like and you can mix them up to make it more colourful
  • Six cloves of garlic, pressed
  • Half a bunch of parsley, leaves finely chopped
  • 30mls extra virgin olive oil
  • 30mls white wine vinegar
  • sea salt / freshly ground pepper

Method:

  1. Wash and dry the capsicums. If you have a bbq, roast them on the grill section until the skins become blackened. If using an oven, roast them on a tray with baking paper at 200 degrees celsius, until the skins have blackened.
  2. Once the skin is blackened, turn them so that the other side can roast as well
  3. Once done, take them out of the oven (or off the bbq) and let them cool for about 10 minutes and gently peel the bubbled, blackened skin off
  4. Try to leave the stems in for a prettier presentation. And you can scrap out the seeds once you have them on your plate, again for presentation. Place the capsicums on the serving dish
  5. Combine the garlic, parsley, oil and vinegar and pour the mixture over the capsicums.
  6. Sprinkle with salt and pepper, leave in the fridge until cool, and serve. They are better when kept overnight and served the next day.

Let me know if you tried this capsicum roasted salad and what you thought?

Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let’s live!)

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