Baby capsicum salad

Prep 0 h : 15 m
Cook 0 h : 15 m


  • 4 tbsp olive oil

    340g red onions, cut into thick wedges

    350g vine sweet mini capsicums, halved and seeded

    250g cherry tomatoes, halved

    2 Lebanese cucumbers, coarsely chopped

    1½ tbsp lemon juice

    50g toasted pine nuts

    60g baby spinach leaves

    220g cherry bocconcini, torn into half

    65g basil pesto


  • Drizzle 1 tablespoon of the oil on a heated barbecue flat plate (or frying pan) over medium-high heat.

    Cook onions for 2 mins or until slightly softened.

    Add capsicum; cook for 3 mins or until just tender.

    Transfer to a large bowl; cool for 10 mins.

    Add tomatoes and cucumber to bowl with remaining oil, the juice, pine nuts, spinach and bocconcini; toss gently to combine.

    Season to taste.

    Drizzle with pesto.

    Serve immediately.