Instructions: Cut the four sides off both capsicums (discard seed core) and grill these until blackened and blistered on the skin side only. Transfer the capsicum pieces to a plastic bag and seal, allowing the capsicum pieces to cool.

Once cool, remove the capsicum and peel and discard the skins and finely chop the flesh. Place these in a mixing bowl with the lime zest, minced ginger, coriander, oregano, chilli, garlic and ginger sauce, lemon and lime juices and mix well. Whisk while adding the olive oil, a little at a time until the dressing is well mixed and slightly thick.

Season to taste with salt and pepper.

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