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Ingredients

3 capsicum (red, yellow and orange)
8 kalamata olives, pitted, halved
1 tablespoon capers, drained
1 tablespoon thyme leaves
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar

Method

Step 1 Preheat a grill on high heat. Cut capsicums into quarters. Remove seeds. Arrange capsicum, in a single layer, skin side up, on grill tray. Grill for 10 minutes or until skin is black and blistered.
Step 2 Transfer hot capsicum to a plastic bag and twist top to seal. Stand for 10 minutes. Peel and discard skin. Cut flesh into long, thick strips. Place in a bowl (see tip).
Step 3 Add olives, capers, thyme, oil, vinegar and salt and pepper to capsicum. Stir gently to combine. Stand for at least 1 hour for flavours to develop. Serve.

Grilled capsicum salad

How to make Grilled capsicum salad

Ingredients

Method