Roast Capsicum Salad

by Ed Halmagyi


  • 2 each red, green and yellow capsicums
  • Cooking oil spray
  • 1 baby fennel, finely shaved
  • ½ red onion, finely shaved
  • 1 bunch parsley leaves
  • 2 tsp extra virgin olive oil
  • 1 Tbsp red wine vinegar
  • Sea salt flakes and freshly-milled black pepper


1 Sprinkle the capsicums with cooking oil spray and arrange on an oven tray, then bake for 20 minutes, until blackened. Place in a bowl, cover with cling film, then set aside to cool completely. Once cool, peel and de-seed, then cut into strips and place on kitchen paper to dry.
2 Combine the capsicums, fennel, onion and parsley in a bowl, season lightly with salt and pepper, then drizzle with vinegar and the oil. Season with salt and pepper.

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