Advanced Marinated capsicum salad for 4 person
A tart element is added to David Prior’s simple roast capsicum salad with a pomegranate molasses dressing.
Ingredients for Marinated capsicum salad
- 2 red capsicums
- 2 yellow capsicums
- 1/3 cup (80ml) extra virgin olive oil
- 2 tablespoons pomegranate molasses (see Notes)
- 1/4 cup (60ml) lemon juice
- 2 teaspoons chopped thyme leaves
- 1/2 bunch fresh flat-leaf parsley leaves
- 1/2 bunch fresh mint leaves
- 1/2 bunch watercress
Step 1Preheat oven to 180C. Place capsicums in a baking pan and toss with 1 tablespoon oil. roast for 40 minutes until softened and lightly charred. Place in a bowl and cover with plastic wrap. Allow to cool, then peel. slice into 2.5cm-thick strips, then set aside.
Step 2Combine molasses, juice, thyme and remaining oil, then pour over capsicum. Marinate for at least 1 hour or overnight.
Step 3Toss parsley, mint and watercress with capsicum. Arrange on a plate, scatter with cheese, drizzle with marinade and serve.
Marinated capsicum salad, How to Make
Pomegranate molasses and manchego, a hard spanish sheeps milk cheese (substitute parmesan), are from delis.
Additional information for Marinated capsicum salad
Preparation: 1:20 Minutes, Cooking: 0:40 Minutes, Serving: 4 Person, Level: Advanced
962 kj Energy, 18g Fat Total, 3g Saturated Fat, 2g Protein, 9.55mg Sodium, 12g Carbs (sugar), 13g Carbs (total),
All nutrition values are per serve
This Marinated capsicum salad published first on: Taste.com.au, Images by: Ian WallaceYou May Also Like
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