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

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

“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

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

Serves 6
Cooking Time Prep time 15 mins, cook 1 hour 10 mins
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


1 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.
2 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.
3 When onion is cool enough to handle, remove skin and discard, then cut onion into wedges and stir through capsicum mixture.
4 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.


RECIPE Frank Camorra, MoVida PHOTOGRAPHY William Meppem STYLING Emma Knowles and Michele Finato


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