- 0:15 Prep
- 0:15 Cook
- 6 Servings
- Capable cooks
Sweet and delicious, these cute mini-sized capsicums lend vibrant flavour to spring dishes, such as this Mediterranean bread salad.
Ingredients
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2 x 250g pkts baby red capsicums, stems removed, halved, seeded
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100ml extra virgin olive oil
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8 slices crusty Italian bread, toasted, cooled
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2 Lebanese cucumbers, peeled, coarsely chopped
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1/4 small red onion, thinly sliced
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1/2 cup fresh basil leaves, torn
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2 tablespoons red wine vinegar
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1 tablespoon water
Method
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Step 1Preheat a barbecue grill or chargrill on medium. Place the capsicum and 2 teaspoons of the oil in a bowl. Toss to coat. Cook on grill, turning occasionally, for 12 minutes or until soft and the skins start to wrinkle. Set aside to cool slightly. Coarsely chop.
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Step 2Tear the bread into bite-sized pieces. Place the bread, capsicum, cucumber, onion and basil in a serving bowl.
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Step 3Combine the vinegar and remaining oil in a small bowl. Drizzle over the salad and season with salt and pepper. Drizzle over the water. Toss until well combined.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
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1079 kj
Energy
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16g
Fat Total
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3g
Saturated Fat
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3g
Fibre
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6g
Protein
-
178.95mg
Sodium
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5g
Carbs (sugar)
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21g
Carbs (total)
All nutrition values are per serve
Notes
More ideas: Stuff mini capsicums with leftover risotto and top with mozzarella. Bake for 30 minutes or until capsicums are soft and mozzarella melts.
- Author: Gemma Luongo
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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