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Roasted onion, capsicum and sundried olive oil salad

Name: Roasted onion, capsicum and sundried olive oil salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 6 small red onions, each cut into 6 wedges; 2 tablespoons olive oil; 200g sundried black olives (see note); 2 roasted red capsicums, thinly sliced; 100g kefalograviera cheese (see note), shaved with a peeler; 3 cups (about 1 bunch) watercress sprigs; 1 teaspoon finely grated lemon rind; 1 teaspoon finely grated orange rind; 1 tablespoon lemon juice; 2 tablespoons orange juice; 1/4 cup (60ml) olive oil

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20m

25m

Roasted onion, capsicum & sundried olive oil salad

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Try Kefalograviera instead of regular feta to add something new to your salad.

6 small red onions, each cut into 6 wedges
2 tablespoons olive oil
200g sundried black olives (see note)
2 roasted red capsicums, thinly sliced
100g kefalograviera cheese (see note), shaved with a peeler
3 cups (about 1 bunch) watercress sprigs

Citrus dressing

1 teaspoon finely grated lemon rind
1 teaspoon finely grated orange rind
1 tablespoon lemon juice
2 tablespoons orange juice
1/4 cup (60ml) olive oil

Method

1.

Preheat the oven to 175°C. Line a baking tray with baking paper.
2.

Spread the onion wedges on the tray, season and toss with the oil. Roast for 25 minutes or until slightly caramelised,stirring halfway through cooking time.
3.

For the dressing, whisk all the ingredients in a large bowl. Add the roasted onions, sundried olives, roast capsicum slices and kefalograviera, and toss to combine. Gently toss through the watercress sprigs and serve.