The West

Picture: Iain Gillespie/The West Australian

  • Serves 8 *

  • 2 red capsicums *

  • 6 medium potatoes, washed *

  • 2 tsp salt *

  • 2 rashers bacon, diced *

  • 4 dill pickles, sliced *

  • 1/2 onion, grated *

  • salt and freshly ground *

  • black pepper *

  • * * _Dressing _ *

  • lemon juice, balsamic or *

  • white wine vinegar *

  • olive or vegetable oil *

  • 1 (heaped) tsp Dijon *

  • mustard *

  • salt and freshly ground *

  • black pepper *

Place one of the capsicums on a small baking tray and roast in the top of a pre-heated oven at 200C for about 30 minutes or until the skin begins to bubble away from the flesh. Allow to cool and peel off the skin. Halve the capsicum and place the halves between kitchen paper to remove as much moisture as possible. While the capsicum is roasting, cut the potatoes into pieces roughly 2.5 cm "square". Put the potatoes in a pan, add salt and cover with water. Bring the water to a boil and simmer the potatoes, covered, for about 6-8 minutes or until the potatoes can be pierced with a skewer. Drain well. Allow to cool. While the potatoes are cooling, fry bacon in a little oil until it is very crisp, or cook in the microwave until very crisp. Dice or crumble the cooked bacon. Slice the dill pickles, dice the remaining capsicum and grate the onion. In a salad bowl combine the dcied capsicum, potatoes, bacon, pickles and onion. For the salad dressing, place the mustard and salt and pepper in a jam jar. Put in enough lemon juice or vinegar to come roughly 1cm up the side of the jam jar. Add about 5cm of oil. With your index finger over the lid (to prevent disaster) shake the jar vigorously until the mixture is emulsified. Season with salt and pepper and dress the salad. Slice the roasted capsicum into thin strips and use them to decorate the top. Cover and chill.

The West Australian

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