This capsicum is lovely on antipasti/charcuterie boards, in pasta, or on a sandwich with some soft cheese and a bit of salami.
- 2 large capsicums (red, orange or yellow preferably)
- ½ lemon zested and juiced
- ¼ bunch mint
- ¼ bunch parsley
- ½ clove garlic
- 20 ml extra virgin olive oil
- Salt and pepper to taste
Cut the ‘cheeks’ off the capsicum and put skin side up on a foil lined tray under your oven grill until most of the skin has blackened. Remove using tongs to a bowl, cover tightly with gladwrap and leave to cool.
Chop mint and parsley finely and mince garlic. Mix with all other ingredients in a bowl.
When the capsicum is cool enough to touch, but not cold, peel off and discard the blackened skin. Slice about 1 cm thick and toss in the dressing while still warm. Add salt and pepper to taste.
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