Peach and avocado salad with capsicum dressing
To roast the capsicum, grill skin-side up until blackened. Cool slightly then place in a plastic bag until cold. Peel.
|½||Red capsicum, roasted|
|2 Tbsp||Red wine vinegar|
|½ tsp||Vanilla paste|
|¼ cup||Extra virgin olive oil|
- Peel the roasted capsicum and place in a blender with the vinegar, honey and vanilla paste. Whizz until smooth. With the motor running, gradually add the olive oil until thick and smooth. Season.
- Rinse the rocket in cold water, pat dry and crisp in a plastic bag in the refrigerator.
- Halve, stone, peel and slice the peaches. Halve, stone, peel and slice the avocado. Drizzle both with the lemon juice. Gently toss in a salad bowl together with the rocket and coriander. Drizzle with the dressing just before serving.