garden salad

serves 2

½ red capsicum (pepper), halved seeded and membrane removed

2 teaspoons olive oil

2 garlic cloves, crushed

80 g (2¾ oz/2 cups) mixed salad leaves

1 carrot, coarsely grated

1 beetroot, trimmed, peeled and coarsely grated

6 cherry tomatoes, halved

¼ red onion, thinly sliced

4 semi-dried (sun-blushed) tomatoes, chopped

1 avocado, peeled, stone removed and flesh diced

½ cup mung bean sprouts

¼ cup basil, mint or Italian (flat-leaf) parsley, finely chopped

salad dressing of your choice, to serve (see pages 102–107)

Preheat the oven to 200°C (400°F/Gas 6). Line a baking tray with baking paper.

Place the capsicum quarters on the prepared tray. Drizzle with the oil and sprinkle with garlic. Bake for 20 minutes, or until tender. When cool enough to handle, cut the capsicum into thick strips.

Divide the capsicum and remaining ingredients between two serving bowls and toss gently to combine. Drizzle the dressing over the salad and serve immediately.

Note: Try adding some crumbled goat’s cheese or fresh mozzarella cheese for extra flavour — delicious!

My husband, John, calls my salads ‘kitchen roulette’ because I never make them the same way twice! I tend to use whatever is in the fridge and just add one of my favourite dressings.