roasted
red capsicum
zucchini
bocconcini
salad

serves 6

This is not an accompaniment but an entrée course, vegetarian or vegan if you omit the bocconcini.

AO 24 FEBRUARY 2025

for the
roasted capsicum
and dressing

Sparingly rub the capsicums with the EVO. Put into air fryer 20 minutes @ 200°C…turn at 10 minutes.

While this is happening prepare the garlic and dressing ingredients in a bowl large enough to hold the capsicums and other ingredients.

Gently lift the capsicums into the freezer bag and twist up. Leave them for about fifteen minutes or until they are just cool enough to handle. I skin them on a flat dinner plate, using a silicon spatula to scrape the seeds to the edge of the plate. As you finish each one, drop them into the prepared dressing and stir over. When you have skun all the capsicums and put them into the dressing, taste and adjust pepper and salt to taste.

go the air fryer

1kg large red capsicums

30g EVO
freezer bag

blistered with an air fryer method…click here for other methods of peeling.

4 cloves of garlic, finely chopped
100g EVO
30g quality balsamic vinegar, or more to taste
Maldon sea salt
black pepper coarsely and freshly ground

for the zucchini

5-6 medium zucchinis
5g fine sea salt

Using a mandolin or a peeler, discarding the first and last slice, thinly slice the zucchini. Put them in a bowl, mix the salt through them and set them aside for thirty minutes to an hour.

The should be limp and have exuded quite a bit of liquid. Put them into a clean tea towel and wring out as much liquid as possible. Add them to the capsicum, cover and refrigerate.

alternative to zucchinis
Blanche the beans in boiling salted water, refresh in ice water, dry on paper towel and add to the capsicums.

for the marinated onion

150g p/w red or white onion, very finely sliced
40g caster sugar
75g white wine vinegar

Mix the onion, sugar and vinegar together and refrigerate in an airtight container.

B>other
1 x 200g That’s Amore baby bocconcini, room temperature drained

basil leaves

to serve

Bring the bocconcini out of the fridge a couple of hours before you want to serve. Slide the capsicum and zucchini onto your serving plate. Push the bocconcini into the salad making sure they are evenly distributed. Reserving the marinating vinegar for the onion and using tongs or tweezers scatter the onion into the salad. Pluck the basil leaves and scatter them over the top.

Serve with Jim Lahey’s no-knead bread and quality butter. My house-made butter seasoned with Olsson’s Smoked salt gets undeserved acclaim.