Photography: John Paul Urizar. Styling: Michele Cranston.
This capsicum salad delivers smoky, charred sweetness balanced by tangy sherry vinegar with crunchy sourdough croutons and almonds. The blistered red capsicums are tossed in a simple dressing before being piled onto peppery rocket.
To make summer entertaining easier, most of this capsicum salad recipe can be prepped the day before.
Ingredients
Method
Preheat the oven to 200°C (180°C fan-forced). Tear the sourdough into chunky pieces and place on a small oven tray. Drizzle over melted butter and toss to coat. Bake for 10-15 minutes or until golden brown, tossing croutons halfway through cooking.
Meanwhile, heat a barbecue or char-grill pan to high. Grill the capsicum pieces, skin side down, until blistered and blackened. Transfer to a bowl, cover and stand for 10 minutes. Remove most of the skin from the capsicum, discard skin. Slice thickly.
Meanwhile, whisk vinegar and olive oil in a medium bowl, toss with capsicum to coat, and season to taste.
Arrange rocket on a salad platter, top with capsicum mixture and scatter with almonds, onion and sourdough croutons. Sprinkle over paprika.
Can this capsicum salad be made ahead?
Take the stress out of hosting by preparing the dressing, capsicum and croutons a day ahead. Store capsicum and dressing in the fridge, and the croutons in an airtight container.
