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Recipe from Smith & Daughters: A Cookbook (that happens to be vegan) by Shannon Martinez and Mo Wyse, published by Hardie Grant Books, RRP $48.00
Serves: 6
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
Heat a chargrill pan over high heat, add the whole capsicums and cook until blackened (you may need to do this in batches, depending on the size of your pan). Transfer to a zip lock bag or place in a bowl and cover with plastic wrap. Set aside to steam for about 10 minutes.
Remove the skins from the capsicums and slice the flesh into 1 cm thick strips.
Transfer to a bowl and add the remaining ingredients, tossing well to combine.
Set aside in the fridge for at least 1 hour, but it will taste even better if left until the next day.
Recipe from Smith & Daughters: A Cookbook (that happens to be vegan) by Shannon Martinez and Mo Wyse, published by Hardie Grant Books, RRP $48.00
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