Roasted caps & avocado salad

with sweet soy, jap mayo mustard dressing

(serves 4)

This is an old recipe that i used in my early salad-making days, the days before the blog! I was fondly reminiscing about this sweet, creamy dressing the other day because we had no particularly exciting ingredients at home so capsicum had to become the star of the salad. 

Now that i've re-made it i remember why i liked it so much originally! mMMm.. jap mayo is so delicious, perfect for putting an asian twist on salads and giving something special to these pretty ordinary (but trusty & healthy) ingredients! 

Prep time: 10 min

Cooking time: 20 min

Ingredients

2 red capsicums

2 cucumbers

250 g cherry tomatoes

2 avocados

150 g mixed salad leaves

4 slices prosciutto (optional)

Dressing:

½ Tbsp Japanese (Kewpie) mayo

1 Tbsp sweet soy sauce (Kecap manis)

1 tsp sesame oil

1 tsp seeded mustard

2 Tbsp olive oil

pinch of salt

Method

1. Cut the top off capsicum, halve and de-seed and flatten. Place under the grill skin side up for approximately 15-20 minutes until the skin is char-grilled and the flesh is soft. Remove from the heat and place in a plastic container (or cover in a bowl with glad wrap). Leave for 5 minutes until the moisture has softened the skin then peel the skin off. Cut into thin strips.

2. Cut the cucumber into quarters length-wise. De-seed and thinly slice into strips.

3. To assemble the salad, wash and dry the salad leaves and place in a large salad bowl. 

4. Wash and halve the cherry tomatoes. Place the cucumber, tomatoes, capsicum and prosciutto on top of the leaves. 

5. De-seed the avocado, thinly slice and spoon out on top.

6. Combine the sweet soy, mayo, sesame oil, mustard, salt and olive oil. Shake and season to taste. 

7. Dress the salad and toss to combine!