Add to Cookbook

Roast Red Pepper And Orange Salad

  • 10-12
Roast Red Pepper And Orange Salad

A tangy salad to serve with dinner or a barbecue and perfect with the Christmas turkey.


  • 6 peppers, halved and deseeded
  • ¼ cup good quality olive oil
  • 1 tblsp za’atar
  • 3 oranges
  • 1-2 tblsp chopped fresh thyme leaves
  • ½ cup your favourite vinaigrette


  1. Place the halved peppers cut side up on a baking paper lined baking tray. Sprinkle liberally with the oil and za'atar.
  2. Roast at 200ºC for 15 minutes or until the peppers are beginning to soften and brown on the edges. Allow to cool, then halve again if wished and transfer to a bowl.
  3. Grate the rind from one orange and set aside. Cut all the thick white pith and skin away from the oranges and segment. Add to the peppers with the thyme, vinaigrette and orange rind. Season with pepper and salt. Toss and leave for 30 minutes before serving. Ideal with turkey, ham or pork.

Comments (0)

Please login to submit a comment.