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Grilled Capsicums with Burrata & Sourdough



For 4 serves 

  • 5 capsicums (mixture of red and yellow) AKA peppers

  • 2 tbsp olive oil (separated)

  • 3 thick slices sourdough bread, torn into pieces

  • 2 tablespoons fresh thyme 

  • 1 ball burrata


  • 2 tbsp balsamic vinegar

  • 1 tbsp olive oil

  • 1 tbsp water 

  • 2 garlic cloves, minced

  • pinch crushed red pepper flakes

  • sea salt and black pepper 


  1. Preheat the grill to medium-high heat (260 degrees C).

  2. First make the sourdough bread crumbs. Roughly pull apart your sourdough bread into bite size chunks. Drizzle with 1 tbsp olive oil and grill in the oven for 5-10 minutes, or until golden and crispy. Tossing halfway through. Then set aside. 

  3. Meanwhile, slice the capsicums down the centre, cutting them in half from top to bottom. Remove the seeds and ribs. Brush the capsicums with 1 tbsp olive oil and sprinkle with salt and pepper.

  4. Place the capsicums on a baking tray cut side down. Place under the grill, and grill for 5 to 7 minutes (or until golden and slightly charred), then flip and grill for another 5 minutes.

  5. Meanwhile, make the vinaigrette. In a bowl, whisk together the vinegar, garlic, a pinch of salt and pepper, crushed pepper flakes until combined. Whisk in the 1 tbsp of olive oil until emulsified.

  6. Remove the capsicums and place them on a serving dish. Drizzle them with a bit of the vinaigrette and let them sit for a few minutes to marinate in the dressing.

  7. Tear apart the ball of burrata and distribute it over the capsicums. Drizzle on more vinaigrette. Top with the sourdough bread crumbs and fresh thyme. Serve!

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