Aside from being a great antipasti recipe, this makes a wonderful accompaniment to grilled chicken, fish and pork.
Serves: 6
INGREDIENTS
4 large red capsicums
2 cloves garlic, crushed
1 tablespoon balsamic glaze
1 tablespoon red wine vinegar
¼ cup olive oil
12 large black olives, pitted and halved
12 large fresh basil leaves
sea salt and ground pepper
METHOD
Preheat the oven to 200°C. Place the capsicums on a baking tray and roast for about 40 minutes, turning occasionally until tender but not collapsing. Set aside to cool.
Holding the peppers over a sieve set over a bowl, peel off the skins and remove the seeds. Rip into strips and set aside, discarding any seeds.
Whisk the garlic, balsamic glaze, vinegar and olive oil into the capsicum juices in the bowl and season. Mix through the ripped capsicums, olives and basil leaves. Let marinate for 2 hours, if possible, before serving. Serves 6.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.