This salad is flavour-packed and aromatic to boost. Add yellow and green capsicums to the salad to create a lovely mix of colours, and add chopped anchovies and capers for an extra tasty kick. You can serve this dish with cous cous or steamed rice to bulk it up.
3 large red capsicums
1/4 cup extra virgin olive oil
1 tsp coarse sea salt
juice of 1 lemon
2 garlic cloves, finely minced
1/2 cup of pitted black olives
1/2 tsp cumin seeds, roasted and lightly crushed
1/2 tsp coriander seeds, roasted and lightly crushed
1 tsp flat-leaf parsley leaves, finely chopped
1 tsp coriander leaves, finely chopped
fresh ground black pepper
Rub oil over the capsicums and place them on a gas burner or barbecue and cook until blistered and charred.
Place in a bowl and cover with plastic wrap. This lets the capsicums steam and soften, making them easier to peel.
When cool, remove skin and de-seed, but don't run under water to clean.
Chop capsicums into rough strips. Place in a bowl and season with sea salt. Add all other ingredients and fold through gently.
Add a good grind of pepper and transfer to a large dish for serving.
Food photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.