I have been busy recently, organising my recipe archive –digital one- with the intention of reducing the number of recipes I’d like to keep. I believe I have around 5000 recipes stored in Word files and folders and nearly 1500 on Living Cookbook -a recipe software I’m using. The plan is to get rid of many, keep the good ones and match everything. I am slowly but surely getting there. In the meantime, I put together a salad recipe for you.
1 cup penne
½ red capsicum
½ yellow capsicum
½ green capsicum
2 spring onions (chopped finely)
2 twigs dill (chopped finely)
Freshly squeezed juice of ½ lemon
2 tbsp extra virgin olive oil
• Cook pasta according to packet instructions. Rinse and drain well. Set aside.
• Cut capsicums into quarters lengthways, remove seeds. Take half of each one and put the rest back in the fridge. Place skin-side-up in single layer on oven tray. Grill until skins blister, wrap peppers in a clean cloth, stand for 5 minutes, peel away skin. Cut capsicums into strips.
• To make the salad dressing: Mix lemon juice, salt olive oil.
• In a large salad bowl, mix together pasta, roasted capsicums, pepper, dill and spring onions. Drizzle the salad dressing over and serve.