After searching for a recipe for capsicums (or peppers), I stumbled upon this beauty. It is dead simple and has delicious yet delicate flavours. Throw away the faceless iceberg lettuce, frown at the tasteless, green tomatoes, ignore the lousy lebanese cucumber…try something different..I dare you.
Italian Chargrilled Capsicum, Mozzarella and Basil Salad
4-5 large capsicums, mixed red, yellow and green
1 large ball of mozzarella in a bag, liquid drained
1/2 bunch fresh basil
1-2 teaspoons dried oregano
Sea salt and cracked black pepper
Fresh chilli, chopped finely or dried chilli flakes (optional)
1. Using a gas stove top, put burner onto medium-high heat and place capsicums on top of the flame (Put 2-3 capsicums on 1 burner). Keep an eye on them and using tongs, rotate. They should be all charred and black on the outside (don’t worry, it won’t affect the inside). Alternatively, you can oven bake the capsicums. Google http://theshiksa.com/2010/02/04/roasted-bell-peppers/ for the method and step by step pictures.
2. When they are done, place in a plastic bag. This will help the removal of the skin later. After a few minutes, remove the capsicums and pull off the charred skin, or use a sharp knife. When all the skin is removed (its ok to leave some burnt bits for flavour), slice into long strips and place in a bowl.
3. Drizzle liberally with olive oil and season with salt, pepper and dried oregano. Using your hands, or a fork, toss to coat. Taste, and add more seasoning or oregano if needed.
4. Break up the mozzarella into small pieces and place on top of the dressed capsicum (It looks better if they are torn rather then cut properly, to give a more ‘rustic’ look).
5. Give an artistic drizzle of olive oil on top, sprinkle with fresh basil leaves and throw on a bit of cracked black and some chilli if desired.
Serve as a side dish with some meat (It goes well with Italian Pork Saltimbocca) or just by itself as a delicious, summery salad.
Serve as a side, or all by it’s own
Beautiful, bright, summery colours
Mr McDonald’s remark: “I just think it’s fresh, vibrant and tasty!”
If you give this, or any of my other recipes a try…I’d love to hear how they turned out and what changes/variations were made in the process. I’m always keen to learn off others!