Roasted onion, capsicum & sundried olive oil salad

roasted-onion-capsicum-sundried-olive-oil-salad
  • Serving: 8
  • Prep time: 20 m
  • Cook time: 25 m
  • Ready in: 45 m
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Try Kefalograviera instead of regular feta to add something new to your salad.

Credit by: KingOfChef

Ingredients

  • CITRUS DRESSING
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Step by step method

  • Step 1

    Preheat the oven to 175°C. Line a baking tray with baking paper.

  • Step 2

    Spread the onion wedges on the tray, season and toss with the oil. Roast for 25 minutes or until slightly caramelised,stirring halfway through cooking time.

  • Step 3

    For the dressing, whisk all the ingredients in a large bowl. Add the roasted onions, sundried olives, roast capsicum slices and kefalograviera, and toss to combine. Gently toss through the watercress sprigs and serve.

Tips & variations

  • Kefalograviera (a hard sheep's milk cheese), and sundried olives are available from delis. Substitute pecorino if kefalograviera is unavailable.

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