Roasted capsicum salad with labne | Women's Weekly Food
A vibrant roasted capsicum salad with labne perfect for summer gatherings. Serves 6.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 medium orange capsicums (400g)
- 2 medium red capsicums (400g)
- 2 medium yellow capsicums (400g)
- 2 medium green capsicums (400g)
- 80g baby rocket leaves
- 1 small red onion (100g), sliced thinly
- 300g labne, drained
- 2 tablespoons oregano leaves
- 1 teaspoon za’atar
- ½ teaspoon chilli flakes
- RED WINE VINAIGRETTE
- ⅓ cup (80ml) extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, crushed
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