This salad can be served warm or cold and will stay fresh in the fridge for a couple of days.
Heat oven to a moderate temperature (180 degrees)
Wash capsicum and remove the stalks and seeds. Slice into 5cm long strips
Coarsely chop the anchovies (keeping the oil) and place in large baking dish with capsicum
Place all other ingredients in the baking dish
Use oil from anchovies to coat the ingredients
Mix ingredients well
Bake in a moderate oven for 20 minutes then remove from oven and stir well to prevent sticking and burning
Place back in oven for a further 15 minutes or until capsicum has softened and browned
Remove from oven and serve warm or cold as a side to your main meal.
Servings 10
- Amount Per Serving
- Calories 54
- % Daily Value *
- Total Fat 2.68g5%
- Saturated Fat 0.36g2%
- Sodium 650.18mg28%
- Total Carbohydrate 3.62g2%
- Dietary Fiber 2.02g9%
- Sugars 3.28g
- Protein 2.90g6%
- Vitamin A 184.21%
- Vitamin C 119.30%
- Calcium 18.32%
- Iron 0.65%
- Vitamin B12 0.04%
- Iodine 2.29%
- Magnesium 11.05%
- Zinc 0.33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe has been cooked by Lisa for over three decades (she's not that old!!) and is a family favourite. Even if you don't like anchovies try this recipe. It will be the biggest hit you'll have all year in the kitchen!
Ingredients
Directions
Heat oven to a moderate temperature (180 degrees)
Wash capsicum and remove the stalks and seeds. Slice into 5cm long strips
Coarsely chop the anchovies (keeping the oil) and place in large baking dish with capsicum
Place all other ingredients in the baking dish
Use oil from anchovies to coat the ingredients
Mix ingredients well
Bake in a moderate oven for 20 minutes then remove from oven and stir well to prevent sticking and burning
Place back in oven for a further 15 minutes or until capsicum has softened and browned
Remove from oven and serve warm or cold as a side to your main meal.