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Grilled pepper, olive and spice salad

Neil Perry
Neil Perry

This salad is flavour-packed and aromatic to boost. Add yellow and green capsicums to the salad to create a lovely mix of colours, and add chopped anchovies and capers for an extra tasty kick. You can serve this dish with cous cous or steamed rice to bulk it up.

Spice up your sides: Grilled pepper, olive and spice salad.
Spice up your sides: Grilled pepper, olive and spice salad. Photo: William Meppem


3 large red capsicums

1/4 cup extra virgin olive oil

1 tsp coarse sea salt

juice of 1 lemon

2 garlic cloves, finely minced

1/2 cup of pitted black olives

1/2 tsp cumin seeds, roasted and lightly crushed

1/2 tsp coriander seeds, roasted and lightly crushed

1 tsp flat-leaf parsley leaves, finely chopped

1 tsp coriander leaves, finely chopped

fresh ground black pepper



Rub oil over the capsicums and place them on a gas burner or barbecue and cook until blistered and charred.

Place in a bowl and cover with plastic wrap. This lets the capsicums steam and soften, making them easier to peel.

When cool, remove skin and de-seed, but don't run under water to clean.

Chop capsicums into rough strips. Place in a bowl and season with sea salt. Add all other ingredients and fold through gently.

Add a good grind of pepper and transfer to a large dish for serving.


Food photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.

Middle Eastern
Starter/Entree, Side Dish
Barbecue, Picnic, Midweek dinner, Family meals, Dinner Party


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