Roasted capsicum salad with garlic, capers and olives

Category, , , , DifficultyBeginner

This salad can be served warm or cold and will stay fresh in the fridge for a couple of days.

Yields10 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
 4 Large capsicum, assorted colours
 45g Tin anchovies in olive oil
 100g Spanish olives, pitted
 50 g Capers, drained
 3 Cloves garlic, chopped
 Cracked black pepper, to taste
1

Heat oven to a moderate temperature (180 degrees)

2

Wash capsicum and remove the stalks and seeds. Slice into 5cm long strips

3

Coarsely chop the anchovies (keeping the oil) and place in large baking dish with capsicum

4

Place all other ingredients in the baking dish

5

Use oil from anchovies to coat the ingredients

6

Mix ingredients well

7

Bake in a moderate oven for 20 minutes then remove from oven and stir well to prevent sticking and burning

8

Place back in oven for a further 15 minutes or until capsicum has softened and browned

9

Remove from oven and serve warm or cold as a side to your main meal.

Nutrition Facts

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

 4 Large capsicum, assorted colours
 45g Tin anchovies in olive oil
 100g Spanish olives, pitted
 50 g Capers, drained
 3 Cloves garlic, chopped
 Cracked black pepper, to taste

Directions

1

Heat oven to a moderate temperature (180 degrees)

2

Wash capsicum and remove the stalks and seeds. Slice into 5cm long strips

3

Coarsely chop the anchovies (keeping the oil) and place in large baking dish with capsicum

4

Place all other ingredients in the baking dish

5

Use oil from anchovies to coat the ingredients

6

Mix ingredients well

7

Bake in a moderate oven for 20 minutes then remove from oven and stir well to prevent sticking and burning

8

Place back in oven for a further 15 minutes or until capsicum has softened and browned

9

Remove from oven and serve warm or cold as a side to your main meal.

Roasted capsicum salad with garlic, capers and olives
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No hard sell and no cookie cutter solutions

We have clients travelling for over three hours to come and see us for a range of dietary and health related conditions.  We also receive referrals from over 150 GP’s and specialists throughout WA for those on health care plans and with more complicated health conditions.

Gastric conditions and diseases are our specialty and we consult with many clients who have suffered for years or decades and sometime their whole life with debilitating symptoms.  Migraines, persistent cough, skin conditions, nerve and pain sensitivity and many other symptoms can be related to diet and food chemicals.  Many of our clients experience relief from symptoms within two weeks following our advice.

However, we see a range of clients ranging in age from toddlers to people in their 90’s for all dietary related health conditions including bariatric surgery, children’s dietary issues, weight loss, diabetes and so much more.

Team of Nutritionists and Dietitians

We share our knowledge and our personal stories to inspire, educate, and motivate you, and show you that being healthy can be simple and fun.

Lisa
Nutrition Facts

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.

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