Nadia Lims Sweet roast capsicum, tomato, feta & basil salad

3 red capsicums

3 yellow capsicums

1 punnet cherry tomatoes, cut in half

200g creamy feta, crumbled

1 c basil leaves

sea salt

Extra virgin Olive oil

Juice and zest of 1/2 lemon

  1. Preheat Oven to 220
  2. Place whole capsicum in a roasting dish and roast for 35-45 minutes until charred and blistered. Set aside to cool. then peel off skins
  3. Arrange tomatoes and roasted capsicum on a large serving platter and scatter over feta and basil. Season with sea salt and freshly ground black pepper, dress with Olive oil, lemon juice and zest.
  4. Serve with some meat as a balanced meal