Remove from the grill and place into a plastic bag until they have cooled down.
Remove from bag and take off the skin.
Do not wash with water as the flavour will be lost.
Place in a marinade of olive oil and crushed garlic for at least 2 hours, set aside.
Place the marinated capsicum on the bottom of the dish then layer with anchovy fillets, baby capers and the picked herbs.
Spoon a serving of goats cheese onto the herbs and finish by drizzling with Joe Grilli’s extra virgin olive oil and Forum red wine vinegar, season with sea salt and freshly ground black pepper
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Notes & Tips
To get the palm sugar vinaigrette recipe, CLICK HERE
