Marinated Capsicum Salad

By David Prior

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A tart element is added to David Priors simple roast capsicum salad with a pomegranate molasses dressing.

All you have to do is throw all your ingredients of Marinated Capsicum Salad

  1. 2 red capsicums
  2. 2 yellow capsicums
  3. 1/3 cup (80ml) extra virgin olive oil
  4. 2 tablespoons pomegranate molasses (see Notes)
  5. 1/4 cup (60ml) lemon juice
  6. 2 teaspoons chopped thyme leaves
  7. 1/2 bunch fresh flat-leaf parsley leaves
  8. 1/2 bunch fresh mint leaves
  9. 1/2 bunch watercress
  10. Shaved manchego cheese, to serve (see Notes)

The instruction how to make Marinated Capsicum Salad

  1. Preheat oven to 180C. Place capsicums in a baking pan and toss with 1 tablespoon oil. roast for 40 minutes until softened and lightly charred. Place in a bowl and cover with plastic wrap. Allow to cool, then peel. slice into 2.5cm-thick strips, then set aside.
  2. Combine molasses, juice, thyme and remaining oil, then pour over capsicum. Marinate for at least 1 hour or overnight.
  3. Toss parsley, mint and watercress with capsicum. Arrange on a plate, scatter with cheese, drizzle with marinade and serve.

Nutritions of Marinated Capsicum Salad

fatContent: 229.918 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent:
cholesterolContent: 2 grams protein
sodiumContent:

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