Roasted capsicum and tomato salad with cumin and sherry vinegar (Asadillo)

AT A GLANCE

  • Serves 6 people

  • 5 red capsicums
  • 1 large onion, unpeeled
  • 1 head garlic
  • 2 tbsp olive oil
  • 4 tomatoes, peeled, seeds removed, cut into wedges
  • 1 handful coarsely chopped flat-leaf parsley leaves
  • 50 ml extra-virgin olive oil
  • 75 ml sherry vinegar
  • 1 tbsp cumin seeds, roasted and ground
01   Preheat oven to 200C. Place capsicums, onion and garlic in a large roasting pan, scatter with sea salt and drizzle with olive oil. Roast for 40 minutes or until brown and tender. Transfer capsicum and garlic to a bowl, reserving cooking juices, then return onion to oven and cook for another 30 minutes or until very soft.
02   When capsicum is cool enough to handle, peel and remove seeds, discarding skins and seeds and reserving cooking juices. Tear capsicum into broad strips, using your fingers, and place in a separate bowl. Cut the top off the head of garlic and squeeze garlic into the bowl with the capsicum. Add tomato and stir to combine, letting the residual warmth from the capsicum soften the tomato just a little.
03   When onion is cool enough to handle, remove skin and discard, then cut onion into wedges and stir through capsicum mixture.
04   Measure out 100ml of reserved capsicum cooking juices and add to capsicum mixture with remaining ingredients, mix thoroughly and season to taste with sea salt and freshly ground black pepper. Serve immediately or refrigerate for 3-4 days in an airtight container and bring to room temperature before serving.

Recipe:

FRANK CAMORRA, MOVIDA

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES AND MICHELE FINATO

FEATURED IN

Oct 2007

Oct 2007

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