Recipe

Barbecued red onion, capsicum & goat's cheese with mint chimichurri

A great summer salad with grilled onion and a mint chimichurri, an Argentinian-style sauce.

  • 35 mins cooking
  • Serves 4
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Ingredients

Barbecued red onion, capsicum & goat's cheese with mint chimichurri
  • 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

Barbecued red onion, capsicum & goat's cheese with mint chimichurri
  • 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.

Notes

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.

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