Quick & Easy

Roasted capsicum and ricotta salad

roasted capsicum and ricotta salad
4
30M

Ingredients

Oregano vinaigrette

Method

Roasted capsicum and ricotta salad

1.Preheat oven to 200°C.
2.Quarter capsicums; discard seeds and membranes. Place, skin-side up, on oven tray. Roast, uncovered, about 20 minutes or until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, then slice capsicum thickly.
3.Make oregano vinaigrette.
4.In a large bowl, place capsicum with rocket and onion; toss gently to combine. Sprinkle with cheese, drizzle with vinaigrette.

Oregano vinaigrette

5.Place all ingredients in screw-top jar. Shake well.

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