Roast pepper & Olive salad

​SERVES 4 as entree or for grazing

INGREDIENTS
2 medium yellow capsicum
2 medium red capsicum
1 TBS Great Southern Groves EVOO
1 cup Great Southern Groves olives
1 TBS aged red wine vinegar
16 slices prosciutto or Jamon
200g goats feta
¼ cup basil pesto (or basil oil)*
¼ cup Great Southern Groves EVOO
Cracked pepper
*note - Basil Pesto recipe available on our website

METHOD
Preheat oven to 200C.
Rub clean capsicums with 1 tablespoon olive oil.
Place on a baking tray in the oven and roast, turning every 10 minutes, until soft to touch and colouring on the outside.
Remove capsicums to a sealed plastic bag to sweat and cool before peeling and removing the seeds.
Slice capsicum flesh into 1cm thin strips and set aside.
Mix pesto with EVOO and set aside.
Toss olives and capsicums together in a bowl with the red wine vinegar and season with black pepper.
To serve (as individual serves or as a platter)
Lay out the prosciutto gently on one side of the plate/platter keeping some movement in it.
Add the olives and roasted capsicum across the plate/platter.
Crumble or dot pieces of the feta through the dish.
Finish with the basil pesto and extra oil as desired.

Serve with fresh crusty bread