Spanish chargrilled capsicum salad recipe
Authentic and fresh, perfect served on toasted bread.
Serves: 6
Ingredients
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What to do
1. 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.
2. Remove the skins from the capsicums and slice the flesh into 1 cm thick strips.
3. Transfer to a bowl and add the remaining ingredients, tossing well to combine.
4. Set aside in the fridge for at least 1 hour, but it will taste even better if left until the next day.
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