I really wasn’t sure if this salad combination would work, but it was incredibly moorish.
Roasted Capsicum with Honey Mustard Dressing and Macadamias
October 3, 2017
: 2 as a side
: 15 min
: 30 min
: 45 min
: Easy
Ingredients
- For the salad…
- 6 banana capsicums (peppers), washed (you could use both red and green if you like)
- 2 tablespoons roasted, crushed macadamias to garnish
- For the dressing…
- 2 tablespoons extra virgin olive oil
- 1 tablespoon wholegrain mustard
- 1 tablespoon honey
- Sea salt and cracked black pepper
Directions
- Step 1 Preheat the oven to 230°C-240°C.
- Step 2 Place the banana capsicums on a large oven tray. Roast in a preheated oven, turning the capsicums frequently until the skin blisters and begins to blacken. Remove from the oven and place in a plastic bag until cool. Peel away skins and discard and leave to the side to cool.
- Step 3 In a glass jar add all the dressing ingredients and shake until emulsified.
- Step 4 Arrange the cooled peppers on a salad platter, pour the dressing over the peppers, place in the fridge to cool (approximately 30 minutes). When ready to serve and scatter the roasted macadamias to garnish and serve immediately.
- Step 5 NOTE: You can easily make this salad the day before and just garnish with the macadamias when you are ready to serve.
