GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you could save, plus you’ll receive a Smith and Co candle and diffuser set, valued at over $64.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Roasted capsicum and tomato salad with cumin and sherry vinegar (Asadillo)


You'll need

5 red capsicums 1 large onion, unpeeled 1 head garlic 2 tbsp olive oil 4 tomatoes, peeled, seeds removed, cut into wedges 1 handful coarsely chopped flat-leaf parsley leaves 50 ml extra-virgin olive oil 75 ml sherry vinegar 1 tbsp cumin seeds, roasted and ground

Method

  • 01
  • Preheat oven to 200C. Place capsicums, onion and garlic in a large roasting pan, scatter with sea salt and drizzle with olive oil. Roast for 40 minutes or until brown and tender. Transfer capsicum and garlic to a bowl, reserving cooking juices, then return onion to oven and cook for another 30 minutes or until very soft.
  • 02
  • When capsicum is cool enough to handle, peel and remove seeds, discarding skins and seeds and reserving cooking juices. Tear capsicum into broad strips, using your fingers, and place in a separate bowl. Cut the top off the head of garlic and squeeze garlic into the bowl with the capsicum. Add tomato and stir to combine, letting the residual warmth from the capsicum soften the tomato just a little.
  • 03
  • When onion is cool enough to handle, remove skin and discard, then cut onion into wedges and stir through capsicum mixture.
  • 04
  • Measure out 100ml of reserved capsicum cooking juices and add to capsicum mixture with remaining ingredients, mix thoroughly and season to taste with sea salt and freshly ground black pepper. Serve immediately or refrigerate for 3-4 days in an airtight container and bring to room temperature before serving.

"This is a dish which truly reflects my family's culinary background, combining tomatoes and capsicums from the New World, Moorish spices and olive oil and sherry from the land. Mum's made this dish ever since I can remember. There'd be a bowl waiting at home in the fridge when we came home from school or a dish on the table whenever we had a party - and that was often. Asadillo has been with MoVida since the first day we opened in the old pub in North Melbourne. It is a bright refreshing salad of velvety roasted red capsicum served with softened tomatoes and a spicy cumin dressing.

It can either be served warm, shortly after the capsicums have been baked, or stored in the fridge for a few days for the flavours to mingle and develop." - Frank Camorra, MoVida


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Oct 2007

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×