serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 3 green capsicums
- 4 garlic cloves, crushed
- 2 tbsp olive oil
- ½ tsp dried chilli flakes
- ½ tsp ground cumin
- ½ tsp ground paprika
- 1 tbsp coriander leaves
- 240 g soft goat cheese, crumbled
Chilling time 1 hour
Instructions
Using tongs, place each capsicum directly over a gas flame, turning until blackened all over. Transfer to a bowl, cover with plastic wrap and leave for 10 minutes. Rub off the charred skins, then carefully cut open (juices will still be hot) and discard seeds. Place in a bowl with garlic, oil, chilli, cumin, paprika, coriander and ½ tsp salt, stirring to combine. Refrigerate for 1 hour to allow the flavours to develop. Bring to room temperature, transfer to a plate and serve topped with goat’s cheese.
Photography John Laurie
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
