Side

Marinated capsicum salad

Name: Marinated capsicum salad
Prep time: 80 min
Cook time: 40 min
Total time: 120 min
Yield: 4
Ingredients: 2 each red and 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 each flat-leaf parsley leaves, mint leaves and watercress; Shaved manchego cheese, to serve (see Notes)

1 rating

1h 20m

40m

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by David Prior

delicious. contributor

Oct 03, 2015

A tart element is added to David Prior's simple roast capsicum salad with a pomegranate molasses dressing.

2 each red and 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 each flat-leaf parsley leaves, mint leaves and watercress
Shaved manchego cheese, to serve (see Notes)

Method

1.

Preheat 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.
2.

Combine molasses, juice, thyme and remaining oil, then pour over capsicum. Marinate for at least 1 hour or overnight.
3.

Toss parsley, mint and watercress with capsicum. Arrange on a plate, scatter with cheese, drizzle with marinade and serve.