A beautiful vibrant grilled capsicum salad, using capsicums from our Imperfect Picks range. Perfect if you are after a little colour with a cheese board, roast or sandwich platter.

INGREDIENTS

For the Marinated Grilled Capsicum:

• 3 imperfect capsicums (around 600g)
• 1 tablespoon olive oil

For the Dressing:

• 3 tablespoons olive oil
• 1.5 tablespoons apple cider vinegar
• 1 large garlic clove
• Pinch ground sea salt
• Freshly ground black pepper, to taste

METHOD

1. Preheat oven-grill to 180C (160C fan-forced). Line a large baking tray with baking paper.
2. Cut capsicums in quarters and core. Place in a large bowl and toss with the olive oil. Spread capsicum, skin-side up, evenly on the tray and grill for 15 minutes to blacken the skins. The blacker they are the easier they will be to peel.
3. Once blackened, remove from the oven, transfer to a large bowl and cover snugly with a large plate. Set aside for 15-30 minutes to steam and cool down slightly. Once cool enough to handle, pinch and peel off the blackened skins and discard. Cut peeled capsicum into strips and place in a serving bowl.
4. Combine dressing ingredients and dress the salads about 10 minutes before serving. Store remaining capsicum strips in an airtight jar in the fridge for 2-3 days.

Serves 4, as a side.
Recipe and photos by the Wholesome Cook.