Roasted capsicum and broadbean salad
October 31, 2011
Roasted red peppers certainly smell delicious as they are cooking and I love the concentration of flavour in the end product.
You can roast them in the oven, on the barbecue, under the oven grill or on the gas hob. Whichever method you choose, just wash and dry firm red peppers and then cook.
Roasting in the oven is easiest. Turn the temperature up to around 220C, place them on foil on a baking tray and bake them for 20-25 minutes.
The other methods will require a bit more vigilance, but will yield a charred skin that all adds to the flavour. Just keep turning the peppers from time to time until the skin is charred and blistered.
Once your peppers are cooked, place them in a plastic bag for a few minutes to steam. This will help the skin peel off easily. Remove the stalk, seeds and white membrane, pat the flesh dry with a paper towel and your peppers are ready to use.
I used mine to top a fresh broadbean salad.
I bought a large bag of broadbeans at my market – about a kilo of them for around $2.50. Because these were mature beans I podded and simmered them for five minutes then drained and cooled them down before removing the skin from the large beans, revealing the bright green inner beans. Smaller ones don’t require a second podding.
I cut the peppers into long thin strips and placed them in a large bowl with the beans, a sliced red onion, salt, pepper and chopped fresh herbs. They were mixed well then turned into a serving dish.
For serving, I used a simple olive oil and red wine vinegar dressing with a few shots of Tabasco sauce and whisked the ingredients in a small blender with a few strips of the roasted pepper.
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