Roasted capsicum and tomato salad
Simplicity and regionality create the much-loved flavours of Spain.
Photo: From Mo Vida Rustica
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- 3 red capsicums
- 3 green capsicums
- 3 garlic cloves, roughly chopped
- 1 tsp sea salt flakes
- 6 tomatoes, peeled, seeded and cut into thin wedges
- Handful of parsley, roughly chopped
- 1 tsp smoked sweet paprika
- ½ cup extra virgin olive oil
- ¼ cup sherry vinegar
Place capsicums directly on flames of a gas stovetop or barbecue chargrill plate and cook, turning frequently with a pair of metal kitchen tongs for 10-15 minutes or until skins blacken and begin to peel off. The flesh should still be quite firm.
Place in heatproof bowl until cool enough to handle, then peel off and discard skins. This is a rustic dish, so don't worry if there are black bits or a little skin still left on.
Cut capsicums in half, then remove and discard stems, seeds and membranes. Cut flesh into strips 3cm wide and place in bowl.
Place garlic on chopping board, sprinkle with salt flakes and chop together to form very rough paste. Add garlic paste to capsicum with remaining ingredients. Toss to combine well and serve while capsicum is still warm.
Makes 6 portions