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Roasted capsicum salad with labne

A vibrant salad perfect for any summer gathering.
roasted capsicum salad with labne on a serving plate

Serve this colourful roasted capsicum salad at your next barbecue or as part of your Christmas festive spread. Capsicums can also be grilled to remove skin.

Ingredients

RED WINE VINAIGRETTE

Method

1.

Preheat oven to 200°C/180°C fan.

2.

Quarter capsicums; discard seeds and membranes. Place, skin-side up, on an oven tray. Roast, uncovered, for 20 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap for 5 minutes; peel away skin, then slice capsicum thickly.

3.

Make red wine vinaigrette.

4.

Combine capsicum with rocket and onion in a large bowl, add vinaigrette; toss to combine, season. Arrange salad on a large platter, top with labne and oregano; sprinkle with za’atar and chilli.

RED WINE VINAIGRETTE 

Combine ingredients in a screw-top jar; shake well.

Can this roasted capsicum salad be made ahead of time?

Vinaigrette can be made a day ahead; refrigerate in the jar. Capsicums can be prepared to the end of step 2 a day ahead; store, covered, in a non-reactive bowl (glass or stainless steel) or a ziplock bag in the fridge. Assemble and dress salad just before serving.

What is labne?

Labne/labneh is a yoghurt that has been strained, resulting in a thicker consistency. It is creamy and tangy.

What is za’atar?

Za’atar is a Middle Eastern herb and spice mixture which varies, but generally includes thyme with ground sumac, and usually toasted sesame seeds.

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