Roast peppers can’t be beaten, roasting them deepens their flavour, perfect with this dreamy honey mustard dressing – a salad to make and keep in your fridge to snack on throughout the week.
This roast pepper salad was an experiment, but the roasted capsicums and crunchy macadamias were incredibly Moreish with the honey mustard dressing.
You can easily make this salad up to a week in advance and just garnish with the crushed macadamias when you are ready to serve.
What peppers are we roasting?
Those long skinny peppers that are slightly curved towards the end and then taper into a point just like a horn or you could say shaped just like a banana are called either bullhorn or banana peppers (capsicums for those of us in Australia).
They are usually pale green to yellow but can also be bright green or red and are sweeter and milder than bell peppers (capsicums).
This style of peppers is just perfect for stuffing with ricotta, feta and herbs and then roasting. They are easy to cut into salads as you can use just one and are also great for roasting and eating on their own.
How to roast peppers in the oven
- Preheat your oven to 220°C or 430°F. Wash your peppers and pat them dry, then place flat onto a lined baking tray (for no other reason than it makes it easier for clean-up), drizzle with some olive oil and season with some sea salt.
- Roast until blistered, approximately 15-20 minutes, then turn them over and roast for a further 10-15 minutes, making sure that they are blistered and cooked through.
- Once done place the roasted peppers on a flat, smooth surface like a cutting board or a plate, then invert a large bowl over the top of them. The bowl traps the steam inside, steam them for 15-20 minutes.
- You could also place them in a bowl and cover them with plastic wrap or just put them in a plastic bag and seal them slightly then let them steam.
- After 15-20 minutes your roast peppers should peel quickly and easily. I keep the stems and seeds on my bullhorn peppers as they are easier to serve this way. But, feel free to discard them if you prefer.
How to make this roast pepper salad
Arrange your macadamias on an oven tray so that they are not touching.
Roast in your hot oven until golden brown – approximately 10-15 minutes. Leave to one side to cool.
In a glass jar add all the dressing ingredients, season with sea salt and cracked black pepper then shake until emulsified.
3Assemble your salad
Arrange your roasted, peeled and cooled peppers in a deep platter, season with some sea salt and cracked black pepper.
Pour your shaken dressing over the top, place in the fridge to cool (at least 15 minutes, overnight would be ideal).
When ready to serve, scatter the roasted crushed macadamias on top to garnish.
Some tips for THIS salad
- Make this roast pepper salad the day before and just garnish with the macadamias when you are ready to serve, it will taste so much better after the flavours have been allowed to meld for a few hours or even overnight.
- To bulk this salad up use some shredded cos lettuce or baby spinach leaves, just remove the stems and seeds, cut the peppers into strips and mix through your greens (use approximately 2-3 cups).
- This salad keeps well in the fridge for at least a week and is perfect for adding to wraps or sandwiches.
- A great salad to take to your next picnic as it travels so well.
- 8 large banana capsicums (peppers) 1 (approximately 1kg)
- ½ cup macadamias (roasted and crushed)
- Sea salt and cracked black pepper
- 4 tbsps olive oil (extra virgin)
- 3 tbsps white balsamic (or any good quality white vinegar)
- 2 tbsps wholegrain mustard
- 2 tsps honey
- Preheat your oven to 220°C or 430°F. Wash your peppers and pat dry, then place flat onto a lined baking tray, drizzle with some olive oil and season with some sea salt.
- Roast until blistered, approximately 30-40 minutes, turning half-way through.
- Allow your peppers to steam for at least 15 minutes by either placing them on a plate with a bowl over the top, placing them in a bowl and covering them with plastic wrap or by placing them in a plastic bag and tightly sealing it.
- After 15-20 minutes your peppers should peel quickly and easily, keep the stems attached if you like as it makes them easier to handle.
- In a glass jar add all the dressing ingredients, season and shake until emulsified.
- Arrange your roasted, peeled and cooled peppers in a deep platter, season with some sea salt and cracked black pepper.
- Pour your shaken dressing over the top, place in the fridge to cool (at least 15 minutes, overnight would be ideal).
- You can easily make this salad the day before and just garnish with the macadamias when you are ready to serve.