This is a wonderful late summer and autuum salad when the capsicums are in full flow - wondering around my local farmers market made me think of this recipe.  Remember the more bright colours you can get in your diet the more antioxidants you are getting.  These antioxidants help protect your cells from 'free radical' damage, this is the primary basis for the latest longevity research and many believe (me included) that they help protect against cancer.  I recently had my skin carotenoids (a specific antioxidant) tested and I had the highest level the tester had ever seen, I believe this is because of my diet and a secret supplement I have been taking (click here to see it).

Grilled Pepper, Feta and Olive Salad

2 cups chargrilled sweet pepper

1 cup large whole Manzanilla or Kalamata type olives

1 cup feta, diced

¼ cup basic vinaigrette

Mix all together and sit for 2 hours before serving

Serves 10 - so you should have plenty left over for lunch

Basic Vinaigrette

 1 cup cider vinegar

1 cup olive oil

Mix well before using.

This recipe was written by New Zealand's own food and organic gardening Guru, Kay Baxter, to learn more about Kay's recipe book click here or for her seasonal vegetable gardening book click here.