Easy

Capsicum and mozzarella salad

Name: Capsicum and mozzarella salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 red and 2 yellow capsicum, seeds removed, cut into 2cm squares; 2 tbs extra virgin olive oil; 2 balls of fresh buffalo mozzarella; 2 tbs Nicoise or Ligurian olives; 8 caperberries; 2 tbs flat-leaf parsley leaves

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10m

15m

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This easy salad is full of flavourful touches to make for an elegant starter.

2 red and 2 yellow capsicum, seeds removed, cut into 2cm squares
2 tbs extra virgin olive oil
2 balls of fresh buffalo mozzarella
2 tbs Nicoise or Ligurian olives
8 caperberries
2 tbs flat-leaf parsley leaves

Method

1.

Combine the capsicum with the olive oil and sea salt and freshly ground black pepper in a saucepan and gently stew over low heat for 10-15 minutes without browning. Remove from the heat and cool to room temperature.
2.

Using a slotted spoon, place the capsicum in a serving bowl. Drain the buffalo mozzarella and pat dry. Tear into small pieces, discarding any thick skin, and add to the capsicum. Scatter with the Nicoise or Ligurian olives and caperberries, then drizzle with the capsicum cooking juices and top with parsley leaves.

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