Sweet and delicious, these cute mini-sized capsicums lend vibrant flavour to spring dishes, such as this Mediterranean bread salad.
Ingredients
- 2 x 250g pkts baby red capsicums, stems removed, halved, seeded
- 100ml extra virgin olive oil
- 8 slices crusty Italian bread, toasted, cooled
- 2 Lebanese cucumbers, peeled, coarsely chopped
- 1/4 small red onion, thinly sliced
- 1/2 cup fresh basil leaves, torn
- 2 tablespoons red wine vinegar
- 1 tablespoon water
Method
- 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.
- Step 2Tear the bread into bite-sized pieces. Place the bread, capsicum, cucumber, onion and basil in a serving bowl.
- 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
1079 kj
Energy
16g
Fat Total
3g
Saturated Fat
3g
Fibre
6g
Protein
178.95mg
Sodium
5g
Carbs (sugar)
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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