To prepare the capsicums, rub the skins well with olive oil & place on a hot grill. Keep turning the capsicums as they cook until they are well blackened on all sides. Place the capsicums in a bowl & cover tightly with glad wrap. Leave the capsicums to steam for about ½ hour. Peel, de-seed & slice the capsicums into thin strips. Dress with extra virgin olive oil, red wine vinegar & seasoning & set aside.
To assemble the salad, slice the mozarella into 1cm thick slices & arrange in a large serving bowl. Shred the basil roughly over the top & add the capsicum strips.
Finish with a little extra virgin olive oil, red wine vinegar & salt.
Serves 10 as part of a shared banquet.
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