Spanish chargrilled capsicum salad recipe

Authentic and fresh, perfect served on toasted bread.

Serves: 6


3 large green capsicums

3 large red capsicums

2 shallots, very finely chopped

1 large garlic clove, crushed

½ teaspoon dried oregano

Small handful flat-leaf parsley, finely chopped

1 teaspoon salt flakes

½ teaspoon ground black pepper

2 ½ tablespoons sherry vinegar

80 ml extra-virgin olive oil


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

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