Capsicum peacock

Capsicums are great and reasonably priced at this time of the year so I go a little mad with them.

I wanted a plate that would showcase the different colours of the vegetables and be fresh and simple, so decided on a peacock. My boys were delighted and bickered over which parts were theirs to eat!

It’s very easy to prepare as the capsicums are the right shape for the feathers when sliced vertically. Do not be shy, just cut and arrange and it’ll look great.

This is a good share plate or can be presented at dinner with dips or to accompany a salad.



  • capsicums (varied colours gives a striking visual)
  • carrot for the body (cucumber would also work)
  • celery for the eyes (spots) in the feathers (cucumber/carrot/radish would all work)
  • olive slice for the eye (the dark outside of a cucumber or piece of raisin would do too)


Step 1 Slice the capsicums vertically to make a curved feather shape and arrange in a semi-circle to the left and the right.

Step 2 Peel a large carrot, cut a flat bit from the bottom and then cut a body shape.

Step 3 Add some carrot legs.

Step 4 Then cut a crown from more carrot.

Step 5 And add an olive eye and some body feathers. I used a piece of celery that I scored with a knife.

Step 6 As I am not quite mad enough to cut perfect circles, I used a cookie cutter to make the eyes (spots) for the feathers from slices of celery.

Step 7 Using pieces of the veg leftovers, cut some small squares to make the ground.

And there is the peacock in all his glory. Dip in…


Judith Yeabsley is a mum of two boys who is passionate about healthy food for kids. Her blog The Art of Nutrition is a popular place to find inspiration for fun, healthy, creative food for kids big and small. Judith describes her mission as “how to present healthy food creatively so it is delicious looking and impulse-creating, so kids can’t wait to tackle the plate”. The focus is fruit, vegetables and whole grains. The plates are designed to be made by the average time-poor parent, in the average kitchen, using readily available ingredients and working on a budget.

First published: Mar 2014
Last updated: April 3 2017
Last science review: October 10 2016

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