Moroccan tomato and capsicum salad
With sweet roast capsicum
Serves
4
Prep Time
5 mins
Cook Time
15 mins
This salad is perfect served alongside grilled lamb or beef skewers off the barbecue. If the barbecue is on anyway, we like to use it to grill the capsicum instead of in the oven to add that smoky flavour to an already delicious salad.
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ShareIngredients
3 capsicum
different colours, halved lengthwise6 vine tomatoes
1 shallot
finely sliced2 cloves garlic
minced2 Tbsp olive oil
handful basil leaves
¼ tsp black pepper
2 Tbsp lemon juice
pinch paprika
Method
Preheat the oven on broil (or 225°C on grill). Place the capsicum onto an oven tray, cut side down.
Place high in the oven and broil for 10-15 minutes or until the capsicum skin has lightly charred. Remove from the oven and allow to cool.
Once the capsicum is cool, remove the skin and any seeds and dice.
Cut the tomatoes into quarters or smaller pieces.
In a small bowl, mix the lemon juice, minced garlic, olive oil, pepper and paprika.
In a serving bowl or plate, mix the capsicum, tomatoes, basil and sliced shallots.
Drizzle over the dressing and serve fresh.
