Name: Spinach, capsicum, feta and toasted pita salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 red capsicums, halved, seeded; 2 wholemeal pita breads; 150 gram baby spinach leaves; 100 gram feta, crumbled; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 2 teaspoon sesame seeds, lightly toasted

Ingredients

2 red capsicums, halved, seeded

2 wholemeal pita breads

150 gram baby spinach leaves

100 gram feta, crumbled

1 tablespoon olive oil

1 tablespoon balsamic vinegar

2 teaspoon sesame seeds, lightly toasted

Method

1.Preheat oven to hot, 200°C.

2.Place capsicum, skin side up, on a large oven tray. Spray lightly with oil and season to taste. Roast for 20-25 minutes or until the skin is blackened. Transfer to a heatproof bowl and cover with plastic wrap. Set aside to cool.

3.Meanwhile, place the pita bread on a large oven tray. Bake for 10 minutes or until crisp. Allow to cool. Break into bite-sized pieces.

4.Peel the cooled capsicum and cut into 2cm-wide strips. Place capsicum strips in a salad bowl with the pita bread, spinach and feta.

5.Drizzle over combined oil and vinegar. Toss well to combine. Sprinkle salad with toasted sesame seeds to serve.

To take the pita salad to work for lunch, pack the pita and dressing separately and assemble when ready to eat.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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