Roasted capsicum and goat's cheese salad
Feb 28, 1975 1:00pm- 30 mins cooking
- Serves 4
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Ingredients
Roasted capsicum and goat's cheese salad
- 2 orange capsicums (400g)
- 2 red capsicums (400g)
- 2 yellow capsicums (400g)
- 2 green capsicums (400g)
- 80 gram baby rocket leaves
- 1 red onion (100g), sliced thinly
- 240 gram goat's cheese, crumbled
Oregano vinaigrette
- 1/3 cup (80ml) olive oil
- 2 tablespoon red wine vinegar
- 1 clove garlic, crushed
- 1 tablespoon finely chopped fresh oregano
Method
Roasted capsicum and goat's cheese salad
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1Preheat oven to 200°C/400°F.
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2Quarter capsicums; discard seeds and membranes. Place, skin-side up, on an oven tray. Roast 20 minutes or until skin blisters and blackens.
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3Cover capsicum pieces with plastic or paper 5 minutes; peel away skin, then slice capsicum thickly.
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4To make oregano vinaigrette, place ingredients in a screw-top jar; shake well. Season to taste.
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5把辣椒和火箭和oni在一个大碗里on; toss gently to combine. Sprinkle with cheese, drizzle with vinaigrette.
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