Roasted Capsicum Salad

Capsicums of all colours are currently in season and the yellow/orange  versions are especially beneficial to your health so enjoy this colourful side dish with any main or on it’s own on top of a slice of crusty wholemeal bread.

Serves 2 – 4
2 orange capsicum
2 yellow capsicum
¼ – ½ cup extra virgin 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 extra virgin olive oil.

All Recipes on this page are supplied
by Pip Duncan
Food, Food Safety & Nutrition Consultant
For more of Pip’s recipes visit www.choice.co.nz/recipes