Name: Roasted capsicum and labne salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium orange capsicums (400g); 2 medium red capsicums (400g); 2 medium yellow capsicums (400g); 2 medium green capsicums (400g); 80 gram baby rocket leaves; 1 small red onion (100g), sliced thinly; 300 gram labne, drained; 2 tablespoon fresh oregano leaves; 1 teaspoon za'atar; 1/2 teaspoon chilli flakes; Red wine vinaigarette; 1/3 cup (80ml) olive oil; 2 tablespoon red wine vinegar; 1 clove garlic, crushed

Roasted capsicum and labne salad

Enjoy the freshness of this deliciously comforting vegetarian roasted capsicum and labne salad - tasty, healthy, and perfect for Spring evenings!

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

2 medium orange capsicums (400g)

2 medium red capsicums (400g)

2 medium yellow capsicums (400g)

2 medium green capsicums (400g)

80 gram baby rocket leaves

1 small red onion (100g), sliced thinly

300 gram labne, drained

2 tablespoon fresh oregano leaves

1 teaspoon za'atar

1/2 teaspoon chilli flakes

Red wine vinaigarette

1/3 cup (80ml) olive oil

2 tablespoon red wine vinegar

1 clove garlic, crushed

Method

1.Preheat oven to 200°C.

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 or paper for 5 minutes; peel away skin, then slice capsicum thickly.

3.Make red wine vinaigrette: Combine ingredients in a screw-top jar; shake well.

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.

Accompany with crusty bread. Capsicums can also be grilled to remove the skin.
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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