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    You are in: Home / Australian / Roasted Capsicum, Goat Cheese and Walnut Salad Recipe
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    Roasted Capsicum, Goat Cheese and Walnut Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Chrissyo's Note:

    A light and full bodied salad. I acquired this recipe from the local pub. Note: Fetta or any soft, crumbly cheese can be used instead of the goat cheese, and toasted pecan halves make a nice change from walnuts.

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    Units: US | Metric


    1. 1
      Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
    2. 2
      Rinse under cold water; drain.
    3. 3
      Meanwhile, quarter capsicum, remove and discard seeds and membranes.
    4. 4
      Roast under grill or in oven at 250°C, skin side up, until skin blisters and blackens.
    5. 5
      Cover capsicum pieces with plastic or paper for 5 minutes, peel skin away; slice capsicum thinly.
    6. 6
      Place pasta and capsicum in large bowl with cheese, walnuts, basil and combined remaining ingredients; toss gently to combine.
    7. 7
      Serve with fresh crusty bread.

    Ratings & Reviews:

    • on March 06, 2007


      Delicious! A nice twist with the grainy mustard and the peppers.

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    • on January 02, 2006


      Chrissy this is really tasty!! For some reason I had quite a few capsicum in the fridge and they needed using up. This was perfect! Dave took one look at it and said "this isn't going to fill me up?!?!" He was wrong - it did, and he really enjoyed it. What a lovely fresh, healthy dinner, perfect for a warm summer night. Hugs, Jules :)

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    • on August 03, 2004


      A definite winner for a hot summer evening's dinner. I prepared this just as posted, and will do so again! Thanks for posting.

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    Nutritional Facts for Roasted Capsicum, Goat Cheese and Walnut Salad

    Serving Size: 1 (380 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 759.0
    Calories from Fat 326
    Total Fat 36.2 g
    Saturated Fat 10.9 g
    Cholesterol 29.6 mg
    Sodium 235.1 mg
    Total Carbohydrate 85.0 g
    Dietary Fiber 6.7 g
    Sugars 7.9 g
    Protein 23.9 g

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