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Red Capsicum (Pepper) & Almond Salad
Inspired by yet another delicious meal at one of my favourite Italian joints Vini in Surry Hills.
This simple salad makes a star out of sweet roast capsicum (peppers) and it works really well as a side dish to the BBQ lamb above but it was also a lovely side to the pork & veal lasagna we had a Vini recently. If you wanted to give it more of a Moroccan vibe you could sprinkle over some finely chopped preserved lemons and possibly substitute the parsley with coriander leaves.
Serves 4
4 red capsicum, charred, peeled & deseeded
2T extra virgin olive oil
1T balsamic vinegar
few sprigs flat leaf parsley, leaves picked
handful whole almonds, roasted
1. Tear peeled capsicum into rough strips and scatter over a serving platter.
2. Combine oil and balsamic and season and drizzle over the capsicum before topping with parsley and almonds. Allow to stand for a few minutes or up to a couple of hours before serving.
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