Roasted capsicum and labne salad
Enjoy the freshness of this deliciously comforting vegetarian roasted capsicum and labne salad - tasty, healthy, and perfect for Spring evenings!
- 10 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
Roasted capsicum and labne salad
- 2 medium orange capsicums (400g)
- 2 medium red capsicums (400g)
- 2 medium yellow capsicums (400g)
- 2 medium green capsicums (400g)
- 80 gram baby rocket leaves
- 1 small red onion (100g), sliced thinly
- 300 gram labne, drained
- 2 tablespoon fresh oregano leaves
- 1 teaspoon za'atar
- 1/2 teaspoon chilli flakes
Red wine vinaigarette
- 1/3 cup (80ml) olive oil
- 2 tablespoon red wine vinegar
- 1 clove garlic, crushed
Method
Roasted capsicum and labne salad
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1Preheat oven to 200°C.
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2Quarter capsicums; discard seeds and membranes. Place, skin-side up, on an oven tray. Roast, uncovered, for 20 minutes or until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes; peel away skin, then slice capsicum thickly.
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3Make red wine vinaigrette: Combine ingredients in a screw-top jar; shake well.
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4Combine capsicum with rocket and onion in a large bowl, add vinaigrette; toss to combine, season. Arrange salad on a large platter, top with labne and oregano; sprinkle with za’atar and chilli.
Notes
Accompany with crusty bread. Capsicums can also be grilled to remove the skin.
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