Charred capsicum and soft, milky goat's cheese come together to make a pretty unusual yet so-fabulous salad.






Skill level

Average: 2.9 (80 votes)


  • 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

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.


Chilling time 1 hour

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