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Matt Wilkinson's charred capsicum, anchovy and thyme salad

Name: Matt Wilkinson's charred capsicum, anchovy and thyme salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 red capsicums; 1 yellow capsicum; 1 tbs red wine vinegar; 10 anchovy fillets in oil, drained; 2 tbs olive oil, plus extra to shallow-fry; 2 thick slices sourdough, torn; 1/4 bunch oregano, leaves picked

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Charred capsicum, anchovy and thyme salad

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by Matt Wilkinson

Chef and author

Feb 29, 2016

This is the perfect back yard salad for the entire family. Enjoy it on its own or serve with chicken, turkey or pork for the ultimate mid-week feast.

2 red capsicums
1 yellow capsicum
1 tbs red wine vinegar
10 anchovy fillets in oil, drained
2 tbs olive oil, plus extra to shallow-fry
2 thick slices sourdough, torn
1/4 bunch oregano, leaves picked

Method

1.

Heat a large chargrill pan over high heat. Add the capsicums and cook, turning, for 15-20 minutes until charred all over. Transfer to a bowl, cover with plastic wrap and set aside for 5 minutes to sweat. Carefully remove and discard skin and seeds. Cut capsicum into thick strips, then place in a bowl with vinegar, anchovy and 2 tbs oil. Toss gently and season.
2.

Meanwhile, heat 1cm oil in a frypan over medium heat. Add bread and fry, turning frequently, for 2-3 minutes until golden. Remove and drain on paper towel, then add the oregano leaves and fry for 10 seconds or until crisp.
3.

Add bread and oregano leaves to capsicum, toss gently and serve warm.