Roasted Pepper Salad with Macadamias and Honey Mustard Dressing
Roast peppers can’t be beaten, roasting them deepens their flavour just amazing with this dreamy honey mustard dressing – a salad to make and keep in your fridge to snack on throughout the week.
Servings: 4 as a side
Calories: 270kcal
Ingredients
For the peppers...
- 8 large banana capsicums (peppers) 1 (approximately 1kg)
- ½ cup macadamias (roasted and crushed)
- Sea salt and cracked black pepper
For the dressing…
- 4 tbsps olive oil (extra virgin)
- 3 tbsps white balsamic (or any good quality white vinegar)
- 2 tbsps wholegrain mustard
- 2 tsps honey
Instructions
- 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).
Notes
- You can easily make this salad the day before and just garnish with the macadamias when you are ready to serve.
Nutrition
Calories: 270kcal | Carbohydrates: 8g | Protein: 2g | Fat: 27g | Saturated Fat: 4g | Sodium: 110mg | Potassium: 85mg | Fiber: 2g | Sugar: 6g | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg