Capsicum Salad
“
Perfect on a picnic because there won't be any left to carry home
”I served this with the egg & bacon pie on a recent picnic - mmmmmmmm.
Serves 4-6.
- 3 capsicum (I like 2 red and 1 green)
- 1 tablespoon balsamic vinegar
- 1 clove crushed garlic
- salt and pepper
- 1/2 teaspoon Dijon mustard
- 3 tablespoons olive oil
- some small capers
- 1/2 - 1 cup of parsley leaves
Cut capsicums into thirds - trim & remove seeds. Place under griller until skin is bubbling - bag for 10 minutes before peeling off skin. Cut into strips.
Combine vinegar, garlic, salt & pepper, mustart, oil & capers in a jar and shake until combined.
Pour mixture over capsicums and leave for at least 15 minutes. Stir in parsley leave just prior to eating.
Optional extras: you can add some anchovy fillets, black olives and basil leaves if you fancy.
Posted by Nicci in Sides, Picnics
One Response to “Capsicum Salad”
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Absolutely gorgeous! My only complaint is that I should have made twice as much :)