from one generation to the next
Plump sweet red capsicums, char grilled, skinned, deseeded and torn into strips make a delicious unctuous summer salad. Served as a side dish with meat off the BBQ or piled on grilled toast and eaten with drinks, dressed roasted red capsicums are beautiful added to a salad of avocado, feta cheese, capers and rocket.
6 large red capsicums
2 cloves garlic
1/2 teaspoon sea salt
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
Good grinding black pepper
Char grill the red capsicums directly over the gas jet, turning until well blackened. Transfer the peppers to a plastic bag or covered container and allow the steam to lift the skins. Alternately rub the skins with oil and roast the peppers until the skins are blistered.
Peel the peppers, then over a bowl so the juices collect, tear the peppers open and remove and discard the seeds and membranes. Tear the capsicums into strips and set aside in a separate bowl. Strain the juices to remove any stray seeds and skin. Crush the garlic and salt to a paste with the side of a cooks knife. Add the garlic, oil, vinegarand pepper to the juices. Whisk with a fork to combine, then pour the dressing over the capsicum strips and toss.