Katy Holder

Capsicum and asparagus salad with caper dressing

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

    • Ready in

      3 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

Brightly coloured capsicums are robust vegetables and slow cooking them brings out their natural sweetness. Add tender asparagus and a handful of basil and you’ve got yourself a delicious summer salad.

Ingredients

  • 2 red capsicums (peppers), seeds and membranes discarded, cut into 4–5 cm (1½–2 inch) wide strips
  • 2 yellow capsicums (peppers), seeds and membranes discarded, cut into 4–5 cm (1½–2 inch) wide strips

Method

Put the capsicum into the slow cooker with 2 tablespoons of the oil. Season with sea salt and freshly ground black pepper and cook on low for 2½ hours.

Add the asparagus, toss gently and cook for a further 10 minutes or until the asparagus is just tender. Take care not to overcook the aspara