Roasted capsicum salad

This roasted capsicum salad is a fresh and flavoursome way to add excitement to your capsicums. 



4 large Top Taste capsicums (we used 2 Amigo red and 2 Amigo gold), halved, stalk, pith and seeds removed. 

Olive oil

1/2 Bunch Watercress, stalks removed

Small Top Taste basil leaves for garnish

Parmesan shaved for garnish 

Pepper to taste


1 Small Top Taste garlic clove, crushed 

60mL Olive oil

2 tsb red wine vinegar 

1 tsp sugar 

Salt to taste


  1. Preheat oven to 180C.
  2. Place capsicums on a foil lined baking tray and drizzle with olive oil.
  3. Roast for 40 minutes until softened and lightly charred.
  4. In the meantime make your dressing by combining all dressing ingredients and whisking until combined, set aside.
  5. Remove capsicums from oven and place in a bowl. Cover with plastic wrap. Set aside for ten minutes.
  6. Slice capsicums into 2cm thick strips, then set aside to cool completely. 
  7. Once capsicum is cool toss with watercress, drizzle over the dressing and garnish with basil and cheese.
  8. Top with freshly ground pepper. 

Serves 4. 


You can also preserve roasted capsicum by placing in a sterile jar and covering with 1 part red wine vinegar and 4 parts olive oil. Seal immediately. You can store preserved capsicums for up to six months in the fridge.