Char-Roasted Capsicums with Balsamic, Honey, and Walnuts

40 Minutes

〰️

40 Minutes 〰️

Serves 4

Ingredients

• 3 Capsicums (bell peppers), halved and seeds removed

• Olive oil, for coating

• Salt, to taste

  For the Dressing:

• 2 tablespoons balsamic vinegar

• 1 tablespoon honey

• 3 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

  Garnish:

• A handful of walnuts, roughly chopped

• Fresh herbs (optional, for garnish)

Method

Roast the Capsicums: Preheat your oven to 220°C (428°F) with the fan forced setting. Arrange the capsicum halves on a lined baking tray, skin side up. Drizzle with olive oil and season with a pinch of salt. Roast in the preheated oven for 25-30 minutes. Watch for the skins to blister and slightly blacken, indicating they're ready.

Peel the Capsicums: Once roasted, transfer the capsicums to a bowl and cover them to cool for a few minutes. This process helps to steam the skins, making them easier to peel off. Gently peel off the skins and discard them, revealing the soft, charred flesh beneath.

Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, honey, and olive oil. Season with salt and pepper to your liking.

Assemble and Serve: Arrange the roasted capsicum pieces on a serving plate. Drizzle generously with the balsamic and honey dressing. Sprinkle the chopped walnuts over the top for a yummy crunch. If desired, garnish with fresh herbs for an extra pop of flavor and color.

Notes

This is a great little side dish for a lunch or dinner party; bring it out with some bread, olives and cheese. You can pre-make the Capsicums and add the chopped walnuts and herbs when ready to serve. Bring them back to room temperature before serving after storing them in the fridge.