Ingredients:

• 4 large red capsicums
• ½ cup olive oil
• 150g day old white sourdough bread cut into rough bite size pieces
• ¼ bunch parsley picked
• ¼ bunch mint picked
• 2 tsp capers
• ½ Spanish onion thinly sliced
• 1 Tbsp extra virgin olive oil
• Pinch of dried chilli flakes
• Salt and pepper

Method:

1. Pre heat your oven to 180c
2. In a roasting tray place your capsicums and pour over half of the oil a good pinch of salt and pepper and roll about making sure that all of the capsicum is coated in oil
3. Put in the oven and roast for about 30 minutes turn the capsicums over and roast for another 10 minutes
4. Once the capsicums are roasted but still hot remove them from the pan and place them into a bowl and cover with glad wrap so that they steam this will help us peel them.  Set to one side for about 10 minutes or until cool enough for you to handle
5. Strain the juices from the pan and set aside for the dressing
6. In the same roasting tray put the bread and coat with the remaining oil.  Roast for about 10 minutes till golden and crunchy
7. While the capsicums and croutons roast you can get the rest of the salad ready
8. Pick the herbs and place in a large mixing bowl
9. Add the capers and Spanish onion
10. Add the croutons to the mixing bowl when they are ready
11. When the capsicums are cool enough for you to handle remove the glad wrap.  You will see that the capsicums have flatten and gone all soft and the skin has separated from the flesh.  Pull the top of the capsicum out letting all the seeds inside fall out and peel off the skin.  Don’t worry if they break apart as we will be cutting them into pieces once they are peeled and deseeded
12. Cut the peeled capsicum into rough bite size pieces and add to the mixing bowl
13. To the pan juices that you set aside earlier add the extra virgin oil a good pinch of dried chilli flakes, salt and pepper mix together and pour over the salad and toss the salad

Notes:

• I like to leave this salad to stand for about 10 minutes before I serve it so that the croutons can soak up all the dressing
• This salad goes great with grilled meats