A healthy capsicum salad ready in minutes!

Peperonata is a great salad to cook because of its versatility. You can eat it on its own, as a side dish, or as a textured sauce for pasta, potatoes, rice, or polenta. It can be enjoyed cooled during the summer months and hot during autumn.

Instructions:

1. Rinse, deseed and de-stem the capsicums. Slice them thinly into strips.
2. Rinse the tomatoes and chop until pulpy.
3. Add oil to the pressure cooker and cook the onions. Once soft, add the capsicums, one garlic clove (including its skin), and let them brown. Do this for 5 minutes without stirring.
4. Add the tomatoes and salt and pepper, as desired.
5. Mix well and then lock the lid of the cooker.
6. Turn to high heat until pressure is reached.
7. Once pressure is reached, reduce the heat to low and cook for another 5 minutes.
8. After the time is up, release vapour by opening the lid.
9. Remove the skin of the garlic clove.
10. Transfer the capsicums using tongs to a serving bowl.
11. Add a raw and pressed garlic clove, olive oil and some chopped basil.
12. Mix, serve and enjoy!