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Charred capsicum fattoush salad

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • Healthier living
  • High in dietary fibre
  • High in protein
  • Over 4 serves veg or fruit

This rich red fattoush salad recipe was created as part of a colourful spread to celebrate WorldPride.  

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, + cooling & 15 mins marinating time
Charred capsicum fattoush salad

Ingredients

  • 4 red capsicums, halved, seeded
  • 2 large pita breads
  • 1 tsp smoked paprika
  • 1/4 tsp dried chilli flakes (optional)
  • 1/2 tsp dried oregano
  • 1/4 cup (60ml) red wine vinegar
  • 1 tbs Coles Australian Pure Honey
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 red onion, thinly sliced into wedges
  • 200g cherry tomatoes, halved
  • 6 radishes, cut into wedges
  • 1/2 cup chopped flat-leaf parsley

Nutritional information

Per serve: Energy: 1519kJ/363 Cals (17%), Protein: 10g (20%), Fat: 16g (23%), Sat Fat: 2g (8%), Sodium: 243mg (12%), Carb: 41g (13%), Sugar: 22g (24%), Dietary Fibre: 9g (30%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under the grill for 10-12 mins or until skins are charred and blistered. Transfer to a heatproof bowl. Cover and set aside to cool slightly.

  2. Step 2

    Place the pita on a lightly greased baking tray. Cook under the grill for 1 min each side or until crisp and toasted.

  3. Step 3

    Combine the paprika, chilli flakes, if using, oregano, vinegar, honey and oil in a screw-top jar and shake until well combined. Place the onion in a small bowl. Drizzle with the dressing and set aside for 15 mins to develop the flavours. 

  4. Step 4

    Remove skin from the capsicum and discard. Coarsely chop capsicum flesh. Place in a bowl with the tomato, radish and parsley and toss to combine. 

  5. Step 5

    Divide capsicum mixture and pita among bowls. Top with onion mixture.

Recipe tip

COOK. STORE. SAVE.
Clever storage

Freeze leftover pita for up to 3 months. Use it to make our Smoky Lamb, Pita & Pea Hommus Plate.