This Roasted Capsicum Salad Dressing is so good you could drink it!

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ROASTED CAPSICUM DRESSING

2 Capsicum (Sliced in Half)
1 Clove Garlic
1/3 Cup Olive Oil
1/3 Cup Apple Cider Vinegar
1/3 Cup Water
2 Tbsp Tahini
2 Tbsp Rice Malt Syrup
1/2 Tsp Smoked Paprika
1/4 Tbsp Chilli Powder
Pinch of Salt and Pepper

SALAD INGREDIENTS

 3-4 Cups Cooked Quinoa
1/2 Cup Sun-dried Tomatoes
1 Cucumber (Diced)
4 Cup Spinach (Chopped)
1 400g Can Chickpeas (Drained and rinsed)
Toasted Pine Nuts (Garnish)

METHOD

Preheat the oven to 200°C and line a baking tray.

Place capsicum halves on the tray. Drizzle with olive oil and sprinkle over salt and pepper. Rub lightly with your hands and roast in the oven for 20 minutes, or until tender and skin is slightly blackened.

Place capsicums in a food processor with all other salad dressing ingredients and process until smooth.

Assemble salad, drizzle over the dressing, mix and enjoy! Store in the fridge for 4-5 days.