Mozzarella and Red Pepper Salad
- serving for 3-4
- 1 hour
- oven, blender
For Salad
Ingredient
medium red onions 2 pc
olive oil 1 tbsp
balsamic vinegar 2-3 tbsp
salt & pepper
Assemble
mozzarella 200 g
fresh basil leaves
red chilli finely sliced 1 pc
olive oil
pepper
For Pepper Dressing
Ingredient
sweet red peppers 2 pc
garlic 4 cloves
olive oil 2 tbsp
honey 2 tbsp
salt 1 pinch
For Croutons
Ingredient
ciabatta loaf 0.5 pc
olive oil 1 tbsp
salt & pepper
Directions
Set the oven to 200c
Roast sweet pepper for 30 mins to blister and char a little
Cut the onions into wedges and toss with olive oil, salt and pepper
Roast onions for 20 mins and add the balsamic for a further 10-15 mins
Cut ciabatta into cubes and coat in olive oil, salt and pepper
Roast croutons for 10-15 mins until crispy
Remove the tops and seeds from the roasted peppers
Blend roasted peppers with garlic, olive oil and honey with a pinch of salt until smooth
Spread the pepper dressing on the plate
Top with roasted onions, croutons, torn mozzarella, a few torn basil leaves, fresh chilli slices, drizzle of olive oil and some black pepper
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman