Recipe: Roasted cauliflower and capsicum salad with fish
Roasted vegetable salads are a great addition to your repertoire when you get bored of the same raw ingredients and/or when you want a meal that feels more substantial. This roasted cauliflower and capsicum salad with fish is the perfect Mediterranean-inspired weeknight lunch.
Yes, there is a bit of work involved in roasting vegetables but in many cases the results are totally worth it. In addition, using canned fish saves you a lot of effort and potentially money. Lately, I have been using Sole Mare mackerel in olive oil (pictured below) or Sirena tuna in extra virgin olive oil (which comes in 2-serve glass jars).
You can sub any other protein source: canned tuna in spring water, fresh fish cooked the way you like it, grilled chicken, lamb chops or cutlets, chickpeas, beans, lentils, etc. You can also omit the protein and serve the salad as a side dish.
You will notice that there is no dressing in this recipe, but rather a source of acid, a source of fat, salt and pepper. This is how I make my salads on a daily basis because it’s quicker and less messy.
This recipe is gluten-free, dairy-free, low-carb and can be made vegan by swapping the protein source.
Roasted cauliflower and capsicum salad with fish
Ingredients
- 2 capsicums preferably of different colours
- 1 small head cauliflower
- 1/2 red onion
- boiling water
- red wine vinegar
- 3 cups baby spinach
- 4 serves canned fish see above for recommendations
- extra virgin olive oil if the fish was packed in water
- salt and pepper
- chilli flakes optional
Instructions
- Preheat oven to 200°C fan-forced (220°C conventional).
- Place capsicums in a baking tray lined with foil.
- Cut cauliflower in florets and place in another baking tray lined with baking paper or foil.
- Place both trays in oven. Turn capsicums as the skin starts to darken.
- While the vegetables roast, slice onion and place in a heat-proof bowl. Cover with boiling water and let sit for 5 minutes. Drain and cover with red wine vinegar and a pinch of salt.
- Remove the cauliflower tray once the florets have browned and softened.
- Remove the capsicum tray once the skins are mostly charred.
- Place capsicums in a bowl and cover with cling wrap. Let sit for 10 minutes to let the skins soften. Once the time is up, peel the skins off taking care of not burning yourself. Cut capsicums open, remove the stems and seeds and slice in strips.
- Serve baby spinach and roasted vegetables on plates or bowls. Scatter onions on top, with some of the pickling vinegar to taste.
- If your canned fish is packed in water, drain the water and serve on top of vegetables. Drizzle with extra virgin olive oil.
- If your canned fish is packed in extra virgin olive oil. serve fish on top of vegetables and drizzle with the oil in the can.
- Season with salt, pepper and chilli flakes if using.
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