Name: Roasted capsicum salad with labne
Yield: 6
Ingredients: 2 medium orange capsicums (400g); 2 medium red capsicums (400g); 2 medium yellow capsicums (400g); 2 medium green capsicums (400g); 80g baby rocket leaves; 1 small red onion (100g), sliced thinly; 300g labne, drained; 2 tablespoons oregano leaves; 1 teaspoon za’atar; ½ teaspoon chilli flakes; RED WINE VINAIGRETTE; ⅓ cup (80ml) extra virgin olive oil; 2 tablespoons red wine vinegar; 1 clove garlic, crushed

Serve this colourful roasted capsicum salad at your next barbecue or as part of your Christmas festive spread. Capsicums can also be grilled to remove skin.

Ingredients

2 medium orange capsicums (400g)

2 medium red capsicums (400g)

2 medium yellow capsicums (400g)

2 medium green capsicums (400g)

80g baby rocket leaves

1 small red onion (100g), sliced thinly

300g labne, drained

2 tablespoons oregano leaves

1 teaspoon za’atar

½ teaspoon chilli flakes

RED WINE VINAIGRETTE

⅓ cup (80ml) extra virgin olive oil

2 tablespoons red wine vinegar

1 clove garlic, crushed

Method

Preheat oven to 200°C/180°C fan.

Quarter capsicums; discard seeds and membranes. Place, skin-side up, on an oven tray. Roast, uncovered, for 20 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap for 5 minutes; peel away skin, then slice capsicum thickly.

Make red wine vinaigrette.

Combine capsicum with rocket and onion in a large bowl, add vinaigrette; toss to combine, season. Arrange salad on a large platter, top with labne and oregano; sprinkle with za’atar and chilli.

RED WINE VINAIGRETTE

Combine ingredients in a screw-top jar; shake well.

Can this roasted capsicum salad be made ahead of time?

Vinaigrette can be made a day ahead; refrigerate in the jar. Capsicums can be prepared to the end of step 2 a day ahead; store, covered, in a non-reactive bowl (glass or stainless steel) or a ziplock bag in the fridge. Assemble and dress salad just before serving.