Name: Char-grilled capsicum salad with sherry vinaigrette
Yield: 4 - 6
Ingredients: 4 red capsicum, quartered, seeds discarded; 2 tbsp sherry vinegar; 125 ml (½ cup) extra-virgin olive oil; 50 gm smoked almonds, coarsely chopped; 1 salad onion or ½ small white onion, thinly sliced; Large pinch of smoked paprika; 1½ cups torn day-old sourdough bread; Coarsely chopped mint and flat-leaf parsley, to serve

Add colour and variety to spring barbecues with this panzanella-style salad of charred peppers, smoky almonds and fragrant herbs simply dressed with a sherry vinaigrette – an ideal partner for grilled chicken.

Ingredients

4 red capsicum, quartered, seeds discarded

2 tbsp sherry vinegar

125 ml (½ cup) extra-virgin olive oil

50 gm smoked almonds, coarsely chopped

1 salad onion or ½ small white onion, thinly sliced

Large pinch of smoked paprika

1½ cups torn day-old sourdough bread

Coarsely chopped mint and flat-leaf parsley, to serve

Method

1.Preheat a barbecue or char-grill pan to high. Grill capsicum, turning occasionally, until charred and tender (6-8 minutes). Cut quarters in half widthways and transfer to a serving bowl.

2.Meanwhile, whisk vinegar and olive oil in a small bowl, toss with capsicum to coat, and season to taste. Scatter with almonds, onion, paprika, bread, mint and parsley and toss to combine to serve.

Recipe / styling by Lisa Featherby

Ingredients

Method

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