Early in this pregnancy, I couldn’t eat a lot of anything that didn’t involve salad. Recently, it seems that we’re moving back that way again, with salad, toast and tea making up a good portion of my diet. Throw in the occasional piece of fruit and I’m calling it a balanced diet.
Balanced ish, anyway.
But this recipe? This recipe I love.
Ingredients:
baguette
olive oil
clove of garlic
1 red or yellow capsicum
a punnet of sweet cherry tomatoes
half a red onion
green top of a spring onion
1 tspn red wine vinegar
sugar
salt
parmesan shavings to serve, or other delicious cheese
Method:
Preheat the oven to 220C.
Slice the cheeks off your capsicum and coat in olive oil, before throwing into a hot oven and leaving for 20 minutes, give or take.
While the capsicum cooks, slice the red onion finely and toss into a bowl with halved cherry tomatoes, spring onion, red wine vinegar and salt and sugar to taste. Set aside.
Once the capsicum is cooked, throw it into a small bowl and cover tightly with clingwrap. 5 minutes in its own steam will make it easier to take the skin off.
Split your baguette and rub with a clove of garlic (split), before toasting under the grill. Drizzle with olive oil (and more garlic rubbing if you like).
Take the skin off the capsicum, before slicing into pieces and tossing through the tomato and onion mixture.
Serve individual portions on pieces of toasted baguette, topped with parmesan, or other cheese.
Looks absolutely delicious!
I could really do with something like that right now. Looks lovely:)
I usually use a very similar recipe but with balsamic, is red wine vinegar better, I’ve never tried it.
I’m not sure I’d say it’s better – it’s just different. It makes for a brighter red colour if you’re photographing and that’s about it. Nathan doesn’t like balsamic and because I usually make enough for all of us at the same time, I use red wine vinegar instead, but balsamic would work well for me.
Yum. I’m going to have to give that a go.
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