Name: Barbecued red onion, capsicum & goat’s cheese with mint chimichurri
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 red onions (680g), cut into wedges; 450 gram bottled roasted red capsicums, drained, chopped coarsely; 220 gram goat's cheese, crumbled; 1 cup loosely packed fresh mint leaves, chopped coarsely; 1 green capsicum (150g), chopped coarsely; 3/4 cup (180ml) avocado oil or light olive oil; 1 fresh long green chilli, sliced thinly; 1 teaspoon ground cumin

Ingredients

4 red onions (680g), cut into wedges

450 gram bottled roasted red capsicums, drained, chopped coarsely

220 gram goat's cheese, crumbled

1 cup loosely packed fresh mint leaves, chopped coarsely

1 green capsicum (150g), chopped coarsely

3/4 cup (180ml) avocado oil or light olive oil

1 fresh long green chilli, sliced thinly

1 teaspoon ground cumin

Method

1.Make mint chimichurri; blend or process half the mint with capsicum, oil, chilli and cumin until finely chopped. Transfer to small bowl; stir in remaining mint, season to taste.

2.Cook onion on heated oiled barbecue (or grill or grill pan) until just tender.

3.Place onion in large bowl with capsicum and cheese; toss gently to combine, season to taste.

4.Serve salad drizzled with chimichurri.

Chimichurri is a spicy marinade and dipping sauce often served with grilled meat; it is popular in many Latin and South American countries, especially Argentina.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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