Marinated bell pepper salad

Marinated bell pepper salad

Ingredients (serves 4):

  • 2 each red and yellow bell peppers
  • 1/3 cup (80ml) extra virgin olive oil
  • 1½ tbs honey
  • 1 teaspoon balsamic vinegar
  • ¼ cup (60ml) lemon juice
  • 2 tsp chopped thyme leaves
  • ½ bunch each flat-leaf parsley leaves, mint leaves and watercress
  • ½ wheel feta cheese, crumbled over dish


  1. Preheat oven to 180C.
  2. Place bell peppers in a baking pan and toss with 1 tbs oil. roast for 40 minutes until softened and lightly charred.
  3. Place in a bowl and cover with plastic wrap. Allow to cool, then peel. slice into 2.5cm-thick strips, then set aside.
  4. Combine honey, balsamic vinegar, juice, thyme and remaining oil, then pour over bell peppers. Marinate for at least 1 hour or overnight.
  5. Toss parsley, mint and watercress with capsicum.
  6. Arrange on a plate, scatter with cheese, drizzle with marinade and serve.
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