Capsicum Salad

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• 5 red or yellow capsicums

• 1 bunch of fresh mint

• 1/2 bunch fresh parsley

• 4 tablespoons red wine vinegar

• 2 tablespoons olive oil

• 1/2 teaspoons of salt

• Fresh cracked pepper

• Juice of half a fresh lemon


Blacken capsicums directly over the flame of stove or barbecue. If this does not suit you, just use a dry griddle pan or a normal frypan. Allow the skin to become black, soft and start to break away. Turn them every few minutes on each side until all skin has touched heat. Don’t stress if there are patches that are missed like the tops.

Pop hot capsicums into a bowl and place a plate over the top and cover this with glad wrap. This will allow the capsicums to keep cooking and they will sweat their skin of making them easy to peel. Set them aside for 10 minutes.

Peel and scrape the majority of skin off the capsicums, leaving what doesn’t budge easily and discarding the inner seeds and membranes. Tear the capsicums into fat strips and pop into a large bowl.

Shred the mint and parsley with your hands tearing into into small pieces and add it to the capsicums. Add red wine vinegar, olive oil, salt and pepper and lemon.

This salad is fantastic on its own or as a side for a main. It is especially yummy with supercharged koftas.