Name: Chargrilled capsicum salad with sherry vinegar dressing
Yield: 8-10
Ingredients: 4 thick slices sourdough bread; 60g butter, melted; 6 medium red capsicum, quartered, seeds discarded; 2 Tbsp sherry vinegar; ½ cup extra virgin olive oil; 2 bags rocket, washed and dried; 50g almonds, coarsely chopped; 1 medium red onion, sliced thinly; ½ tsp smoked paprika

Add a fresh element to your festive menu with this chargrilled capsucum salad – the sherry vinegar dressing adds a lovely shap bite.

Ingredients

4 thick slices sourdough bread

60g butter, melted

6 medium red capsicum, quartered, seeds discarded

2 Tbsp sherry vinegar

½ cup extra virgin olive oil

2 bags rocket, washed and dried

50g almonds, coarsely chopped

1 medium red onion, sliced thinly

½ tsp smoked paprika

Method

Preheat the oven to 200°C. Tear the sourdough into chunky pieces and place on a small oven tray. Drizzle over melted butter and toss to coat. Bake for 10-15 minutes or until golden brown, tossing croutons halfway through cooking.

Meanwhile, heat a barbecue or chargrill pan to high. Grill the capsicum pieces, skin side down, until blistered and blackened. Transfer to a bowl, cover and stand for 10 minutes. Remove most of the skin from the capsicum; discard skin. Slice thickly.

Meanwhile, whisk vinegar and olive oil in a medium bowl, toss with capsicum to coat, and season to taste.

Arrange rocket on a platter, top with capsicum mixture and scatter with almonds, onion and sourdough croutons. Sprinkle over paprika.

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