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Grape tomato and capsicum salad

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Low Carb
Course: Lunch, Main, Side dish
Favourite flavours: Salad

This healthy Grape tomato and capsicum salad salad makes a great lunch.
INGREDIENTS

3 medium (600g) green capsicum
½ small (50g) red onion, sliced thinly
500g red grape tomatoes, halved
1 cup fresh flat-leaf parsley leaves
red wine vinaigrette
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 clove garlic, crushed
½ teaspoon caster sugar
METHOD

Quarter the capsicum, remove and discard the seeds and membranes. Place the capsicum, skin-side up, on an oven tray; cook under hot grill until skin blackens. Cover capsicum pieces for 5 minutes; peel and chop coarsely.

Red wine vinaigrette
Place ingredients in screw-top jar; shake well.

Combine the Red Wine Vinaigrette with onion in large bowl; stand for at least
30 minutes. Add the capsicum, tomatoes and parsley just before serving.

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