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roasted capsicum and labne salad

www.womensweeklyfood.com.au
Your Recipes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

Preheat oven to 200°C.

Step 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.

Step 3

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

Step 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.

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