Red Capsicum & Mushroom Salad

Here’s a lovely, simple salad featuring my favourites mushrooms and capsicums. The two work perfectly together. I added a slight aniseed flavour to the dish too which again, complimented both ingredients. It was quite delicious!


4 red capsicums (halved and seeded)
3 tablespoons olive oil
salt & pepper

250g button mushrooms (cut into quarters)
3 tablespoons olive oil
1 teaspoon aniseed seeds (or fennel seeds)
2 cloves garlic (minced)
cup white wine
salt & pepper
1 tablespoon fresh thyme (chopped)
1 tablespoon fresh flat-leaf parsley (chopped)
1 tablespoon red wine vinegar

Pine nuts:
¼ cup pine nuts
1 tablespoon olive oil

Preheat oven to 180ºC. Place the capsicum on a baking sheet and drizzle with the olive oil and season with a little salt & pepper. Roast in the oven for 40 minutes until soft. Remove from the oven and place in a plastic bag for 10 minutes then take out and slide off the skins. Chop into large chunks.

Next, fry the pine nuts for 2-3 minutes in the olive oil until lightly golden. Drain on paper towels and set aside.

To prepare the mushrooms, heat a frying pan with the olive oil over a moderate heat. When hot add the aniseed and fry for 5 seconds, then add the garlic and fry for a further 5 seconds before adding the mushrooms. Stir well for 1-2 minutes before adding the white wine, salt & pepper. Deglaze the pan and stir until the water comes out of the mushrooms. Turn down the heat slightly and cook until all the moisture has evaporated from the mushrooms (about 10 minutes). Remove from the pan and stir in the capsicum, fresh herbs, pine nuts and vinegar. Leave to cool completely before serving.

This dish is perfect alongside roast chicken or meat dishes of lamb or goat.

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