Charred capsicum and soft, milky goat's cheese come together to make a pretty unusual yet so-fabulous salad.
Ingredients
- 3green capsicums
- 4garlic cloves, crushed
- 2 tbspolive oil
- ½ tspdried chilli flakes
- ½ tspground cumin
- ½ tspground paprika
- 1 tbspcoriander leaves
- 240 gsoft goat cheese, crumbled
Instructions
Chilling time 1 hour
Using tongs, place each capsicum directly over a gas flame, turning until blackened all over. Transfer to a bowl, cover with plastic wrap and leave for 10 minutes. Rub off the charred skins, then carefully cut open (juices will still be hot) and discard seeds. Place in a bowl with garlic, oil, chilli, cumin, paprika, coriander and ½ tsp salt, stirring to combine. Refrigerate for 1 hour to allow the flavours to develop. Bring to room temperature, transfer to a plate and serve topped with goat’s cheese.
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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