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Glazed eschallot and capsicum salad

Name: Glazed eschallot and capsicum salad
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6
Ingredients: 24 eschallots (shallots), peeled; 40ml (2 tablespoons) olive oil; 2 each red and yellow capsicums, roasted, peeled, cut into strips; 2 tablespoons brown sugar; 1 tablespoon chopped flat-leaf parsley

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by Chrissy Freer

Nutritionist and food writer

Oct 03, 2015

These sweet, glazed capsicums are the perfect accompaniment to any cold meats or cheese.

24 eschallots (shallots), peeled
40ml (2 tablespoons) olive oil
2 each red and yellow capsicums, roasted, peeled, cut into strips
2 tablespoons brown sugar
1 tablespoon chopped flat-leaf parsley

Method

1.

Blanch the eschallots in boiling water for five minutes. Drain. Heat oil in a large frying pan over medium heat.
2.

Add the eschallots and fry, stirring occasionally, for 6-8 minutes until golden.
3.

Add capsicums and sugar and cook for 1-2 minutes until the sugar caramelises. Stir through the parsley and serve, warm or cold.