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  • The Australian Women’s Weekly Food

    Barbecue banquets

    Dec 06, 2021 5 minutes

    Baby capsicum salad

    PREP + COOK TIME 30 MINUTES (+ COOLING) SERVES 4

    ¼ cup (60ml) extra virgin olive oil
    2 medium red onions (340g), cut into thick wedges
    350g vine sweet mini capsicums, halved, seeded
    250g cherry tomatoes, halved
    2 Lebanese cucumbers (260g), chopped coarsely
    1½ tablespoons lemon juice
    ⅓ cup (50g) toasted pine nuts
    60g baby spinach leaves
    220g cherry bocconcini, torn in half
    ¼ cup (65g) basil pesto

    1 Drizzle 1 tablespoon of the oil on a heated barbecue flat plate (or frying pan) over medium-high heat. Cook onion for 2 minutes or until slightly softened. Add capsicum; cook for 3 minutes or until just tender. Transfer to a bowl; cool for 10 minutes.

    Add tomato and cucumber to bowl with remaining oil, juice, pine nuts, spinach and bocconcini; toss gently to combine. Season to taste. Drizzle with

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