Roasted capsicums with herb sauce
Serve this salad on its own or as a side element to accompany a main course. Mixed colours of capsicum make a more attractive dish.
- Preheat the oven to 180C. Coat the capsicums in oil, then place on a baking tray and roast until the skins have blackened - about 30 minutes. Remove from the oven and place in a plastic bag or wrap in newspaper.
- Let them cool for at least 30 minutes (this makes them easier to peel). Remove the skins, cut them in half and seed and core. Do not be tempted to run them under cold running water to remove the skin as this will wash away the bitter-sweet juices. Place the capsicums on a plate and spoon the herb sauce around them. Serve warm.
- Make the dressing by putting the herbs into a food processor with the peeled garlic and oil. Purée until smooth, then season with salt.