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!

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Roasted capsicum and labne salad
  • 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
  • 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.

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