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Capsicum peacock

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…

First published: Mar 2014

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