Red Summer Salad
Makes 6 cups
3 red capsicums
4 medium tomatoes
½ red onion
½ cup fresh basil
Low calorie balsamic dressing
Salt and pepper
METHOD
- Heat oven to 180ºC
- Cut capsicums in half, remove seeds and membrane
- Place cut side down on an oven tray
- Bake until the skin starts to char
- Put into a plastic bag for 10 minutes
- Remove the skin and slice
- Slice the tomatoes
- Finely chop onion
- Shred basil leaves
- Combine all ingredients together
