-
Recipe from Smith & Daughters: A Cookbook (that happens to be vegan) by Shannon Martinez and Mo Wyse, published by Hardie Grant Books, RRP $48.00
Spanish chargrilled capsicum salad recipe
-
Serves: 6
Ingredients
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
-
-
Heat a chargrill pan over high heat, add the whole capsicums and cook until blackened (you may need to do this in batches, depending on the size of your pan). Transfer to a zip lock bag or place in a bowl and cover with plastic wrap. Set aside to steam for about 10 minutes.
-
Remove the skins from the capsicums and slice the flesh into 1 cm thick strips.
-
Transfer to a bowl and add the remaining ingredients, tossing well to combine.
-
Set aside in the fridge for at least 1 hour, but it will taste even better if left until the next day.
-
-
Is sharing a meal the secret ingredient to a happier life?
Why social connection may be the most important ingredient on your plate.
-
Chicken soup with parmesan, rice, peas and lemon recipe
Nourishing chicken soup
-
The best immunity-boosting foods
Key nutrients to focus on that could help to boost your immunity, and the how to get them.
-
Comforting chicken noodle soup
Packed with anti-inflammatory ingredients including leek, garlic and ginger, this chicken noodle soup is hearty, full of goodness and great for any night of the week.
-
Peach salsa recipe
Zesty and unusual peach salsa recipe
-
Pineapple gingerbread crumble recipe
A summer riff on a winter classic.
Subscribe to receive the best from Live Better every week. Healthy recipes, exercise tips and activities, offers and promotions – everything to help you eat, move and feel better.
By clicking sign up I understand and agree to Medibank's privacy policy