ROAST PEPPER AND ROCKET SALAD

Olives, capers, rocket, Parmesan and roast peppers make up the tasty flavours in this roast pepper and rocket salad.

  • 40 mins
  • 6
  • Intermediate

INGREDIENTS

  • 3 yellow peppers, halved and deseeded
  • 3 red peppers, halved and deseeded
  • 30ml olive or avocado oil
  • 50g black olives
  • 30ml capers
  • 100g rocket
  • 50g Parmesan shavings

FOR THE DRESSING

  • 50ml olive or avocado oil
  • 25ml balsamic vinegar
  • 30ml wholegrain mustard
  • 10ml honey
  • salt, to taste

 

METHOD

  1. Preheat oven to 200°C. Place the peppers on an oven tray and drizzle with oil. Season. Roast for 20 minutes or until the skin starts to blister.
  2. Remove the peppers from the oven and transfer to a bowl. Cover the bowl with plastic wrap and leave to steam for 10 minutes. Remove the skin from the peppers and cut them in half. Leave them to cool completely.
  3. Pack the roasted peppers on a big platter. Sprinkle over the olives, capers and rocket. Whisk together the dressing ingredients and drizzle over the salad. Top with the Parmesan shavings.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: CRPHOTOGRAPHIC

Magazine issue date: December, 2014


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