Tasty side dish or part of many dishes on a buffet or cocktail table.
First grill the capsicums by placing them on the stove burner and slowly burning them black.
If you do not own a gas stove, place them under a hot grill. Turn over regularly, they really have to turn black!!!
Once scorched on all sides, transfer them to a plastic bag and tie in a knot. Leave the capsicums to sweat for 30 minutes. Remove. Using a knife, remove the skin. Rinse well under running water and pat dry. Smoke for 15 minutes in the smoker on
Make the dressing by combining the first four ingredients and then adding the oil until the dressing achieves the desired thickness.
Cut the smoked capsicums into thick strips. Arrange on a dish. Sprinkle with the shaved cheese and carthamus and top with the dressing.
* Carthamus is a common yellow-orange thistle, often called the saffron thistle. It is available from some florists.
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