Ingredients
1 large red capsicum, quartered
2 Lebanese cucumbers, peeled, seeds removed, cut into 1cm cubes
3 ripe tomatoes, seeds removed, cut into 1cm cubes
1/3 cup (50g) pitted kalamata olives, chopped
1/2 small red onion, very thinly sliced
120g good-quality feta
Dressing
1/4 cup (60ml) extra virgin olive oil
1 tbs red wine vinegar
Pinch caster sugar
1/4 tsp ground sumac (optional)
2 tsp finely chopped fresh tarragon leaves, plus tarragon flowers to serve (optional)
Method
1. Preheat the grill to high and line a grill tray with foil.
2. Place the capsicum, skin-side up, in a single layer under the grill and cook for 3-4 minutes until the skins blister and blacken. Transfer to a plastic bag and stand for 5 minutes.
3. When cool enough to handle, peel the capsicum, then slice into short, thin strips.
4. Meanwhile, for the dressing, place the ingredients in a screw-top jar, add some sea salt to taste, then shake until thoroughly combined. Set aside.
5. Place the cucumber, tomato, olives and most of the onion and capsicum in a bowl. Pour over dressing and toss to combine. Crumble two-thirds of the feta over the top and gently toss to combine. Carefully transfer the salad to a serving platter or large bowl. Crumble the remaining feta over the top, and garnish with the reserved capsicum strips and onion, and tarragon flowers, if using.
Source: Delicious
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