West Sussex roasted pepper and goat's cheese salad
This simplest of salads could be made even quicker by preparing the peppers ahead of time
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Ingredients (Serves 4)
Preheat the oven to 220°C, 425°F, Gas 7.
Place the peppers on a baking tray and roast for 20 minutes, or until charred all over. Place in a plastic bag, tie the top and leave for 10 minutes. When cool enough to handle, peel away the charred skins and discard. Slice the flesh thinly.
Mix the dressing ingredients together in a small bowl.
Empty the rocket into a serving bowl. Add the pepper, sunflower seeds and goat’s cheese. Drizzle over the dressing and serve immediately.
- 1 each red, yellow and orange peppers
- 1 x 100g bag Rocket mix
- 4 tbsp sunflower seeds
- 1 x 110g Sussex Slipcote goat’s cheese or similar, crumbled
- 2 tbsp sunflower oil
- 1 tbsp white wine vinegar
- 1 tsp clear honey
Preheat the oven to 220°C, 425°F, Gas 7.
Place the peppers on a baking tray and roast for 20 minutes, or until charred all over. Place in a plastic bag, tie the top and leave for 10 minutes. When cool enough to handle, peel away the charred skins and discard. Slice the flesh thinly.
Mix the dressing ingredients together in a small bowl.
Empty the rocket into a serving bowl. Add the pepper, sunflower seeds and goat’s cheese. Drizzle over the dressing and serve immediately.
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