B00CU1W244_EBOK

ast capsicum and tomato salad
15 mins, plus standing time COOK 10 mins
bining smoky roast capsicum with sweet fresh tomatoes,
simple salad only gets better the longer it sits. Prepare
n hour or two in advance to allow time for the flavours
ce the capsicum, skin-side up, under a grill in a single layer
cook for 8–10 minutes until the skins blacken and blister.
nsfer to a bowl, cover with plastic wrap and leave to stand
10 minutes to steam (this will help loosen the skins). Remove
plastic, peel away the skins and discard. Slice the capsicum
2 cm thick slices.
a cross in the bottom of each tomato and place in a deep
l. Cover with boiling water and leave for 45 seconds before
oving with a slotted spoon. When cool enough to handle,
ove the skins, scoop out the seeds and slice the flesh into
ce the tomato in a bowl with the roast capsicum, vinegar,
e oil, garlic and oregano. Season to taste with salt and pepper
toss gently to combine. Leave to stand at room temperature
30–60 minutes to allow the flavours to infuse. Sprinkle over
capers just before serving.
Add some chopped flat-leaf parsley, a pinch of smoked paprika
he finely grated zest of ½ lemon for extra zing.