Authentic and fresh, perfect served on toasted bread.
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