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Export 14 ingredients for grocery delivery
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.