Spanish chargrilled capsicum salad recipe

Authentic and fresh, perfect served on toasted bread.

Written by Smith & Daughters
  • Serves: 6


Nothing beats using your own fresh produce or materials around the house.
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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.

Written by Smith & Daughters

Smith and Daughters is a vegan bar and eatery located in Fitzroy, owned by Mo Wyse and Shannon Martinez.

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