Method:

1. Using a wire cooling rack or metal colander, roast the capsicum over an open gas flame or barbecue, turning each minute or so until all skin is evenly charred and blackened. Once complete, place in a bowl and cover in plastic wrap or a lid. The enclosed steam will help loosen the blackened skin and allow you to easily peel or rub it off.
2. While the capsicums are steaming, prepare the puffed rice. In a medium saucepan, place the vegetable oil and thoroughly toss the rice through it. Place a lid on the rice and gently shake the pot over a high heat until all the rice is evenly puffed (like popcorn).
3. Once puffed, allow rice to drain and cool on paper towel.
4. Whilst waiting for the capsicum and rice, prepare the dressing. Mix all ingredients together thoroughly, in a jug and season to taste.
5. Allowing the dressing to sit for 15-30 minutes will increase the flavour and soften the texture of the dried herbs and spices.
6. Peel skin away from capsicum flesh. Remove stalk, pith and seeds. Slice flesh into strips. Allow capsicum strips to cool while preparing the rest of the salad ingredients.
7. In a bowl, toss together quinoa, olives, onions and feta. Toss ½ the dressing through these ingredients and gently place on the bottom of a presentation bowl or plate.
8. Pile the strips of capsicum on top, followed by the puffed rice, drizzle over the remaining dressing and serve.

Notes

1. You can add meat or vegetarian proteins if you wish increase nutrient density and satiation.

Health Notes:

• Gluten free
• Grain free
• Low Fructose / Minimal sugar
• Keto Friendly
• Dairy free
• Vegetarian
• Vegan, optional (vegan cheese or leave feta off)
• Pescatarian