Capsicum salad

This dish is often served on Italian antipasto plates - it is so good served with barbecued fish or meat.

Capsicum salad


Serves 4

2 orange capsicum
2 yellow capsicum
¼-½ cup olive oil


Hold each capsicum over a flame with tongs, turning so the skins blacken. Remove the skins. Alternatively, slice in half and grill.
Wash capsicums, slice lengthwise into about 8 sections, removing the core and seeds.
Place in a dish and drizzle with olive oil.
Serve with crusty bread or barbecued fish or meat.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1265kj
Protein 1.5g
Total fat 29.3g
- saturated fat 4.9g
Carbohydrates 8.0g
- sugars 7.9g
Fibre 2.4g
Sodium LESS THAN 5mg

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