Roast garlic, capsicum and cucumber salad

Calling all garlic lovers - this salad is especially for you!

Roast garlic, capsicum and cucumber salad


Serves 4

4 red capsicums, deseeded and sliced into chunks
4 heads garlic, roasted, peeled and split into cloves
1 telegraph or 3 Lebanese cucumbers, sliced into chunks
¼ cup Kalamata olives
1 lemon, grated rind of
1 tsp capers
¼ cup olive oil
pinch salt


Place capsicums, garlic, cucumbers and olives in a bowl.
In a jar, place lemon rind, capers and oil and shake or mix together.
Drizzle over salad and toss gently.

To roast garlic:
Preheat oven to 180°C.
Open garlic heads into flowers. Wrap in oiled aluminium foil.
Bake in preheated oven for 20-30 minutes or until the cloves are just soft and can be squeezed out of the skin.

Rub capsicums with oil and char-grill over open flame.
Place in bowl, cover with plastic wrap and leave to steam.
Peel off skin, remove seeds, slice into thin strips and add to salad.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 883kj
Protein 3.8g
Total fat 16.6g
- saturated fat 2.6g
Carbohydrates 9.5g
- sugars 6.0g
Fibre 5.9g
Sodium 424mg

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