Ingredients Jump to Instructions ↓

  1. 2 small (300g) red capsicums

  2. 2 small (300g) yellow capsicums

  3. 4 medium (300g) egg tomatoes, halved

  4. 2 tablespoons extra virgin olive oil

  5. 2 medium (340g) red onions

  6. 4 small (480g) potatoes, quartered

  7. 8 anchovies, drained

  8. sea salt and freshly ground black pepper

  9. cup (90g) baby black olives

  10. 2 teaspoons drained baby capers

  11. 2 tablespoons lemon juice

  12. cup (60ml) extra virgin olive oil, extra

  13. NOTE: It is best to roast the vegetables up to eight hours ahead of serving to allow room in the oven for the fish. If serving the salad warm, reheat the vegetables gently in the oven just before serving. To serve cold, remove from refrigerator and stand at room temperature for at least 30 minutes before serving.

Instructions Jump to Ingredients ↑

  1. Preheat oven to very hot (250C). Place capsicums in a shallow baking dish; bake until skin blisters and blackens. Cover capsicums in plastic or paper for 5 minutes, peel off skin. Quarter capsicums, remove seeds and membranes.

  2. Arrange capsicum on a serving plate. Reduce the oven temperature to moderately hot (200C).

  3. Meanwhile, place tomatoes, cut side up, in a shallow baking dish; drizzle with 1 tablespoon of oil. Bake, uncovered, in a moderately hot oven for about 20 minutes or until tomatoes are tender; cool.

  4. Cut each onion into eight wedges. Place onion and potatoes in a separate baking dish, drizzle with the remaining oil; bake in a moderately hot oven, turning once, for about 20 minutes, or until the potatoes are golden and tender.

  5. Arrange tomatoes on top of capsicums; continue layering with potatoes, onion and anchovies. Sprinkle with salt, pepper, olives and capers; drizzle salad with the combined juice and extra oil.

  6. Not suitable to freeze. Not suitable to microwave.

  7. Photography by Alan Benson.


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