Ingredients
| ⅓ cup olive oil | |
| 6 capsicums, red, yellow and orange, cut into 2cm strips | |
| 5 cloves garlic, peeled and thinly sliced | |
| 3 tablespoons capers | |
| 2 tablespoons balsamic vinegar |
I love the flavour and texture of roasted capsicums, but I lack the crucial patience needed to peel them. This salad is a cheat’s way of getting a similar result.
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Instructions
| 1. | Heat the oil in a large, heavy frying pan. |
| 2. | Add the capsicum strips and fry over a high heat until they begin to scorch at the edges. |
| 3. | Add the garlic and capers and stir-fry for 2 minutes, then add the vinegar. |
| 4. | Let it bubble up and evaporate, then remove the pan from the heat. |
| 5. | Transfer to a serving dish and serve at room temperature. |
Recipes extracted
from Homecooked
by Lucy Corry,
published by
Penguin Random
House, RRP $55.
Photographer
Carolyn Robertson.
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