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Spiced grilled pepper and mozzarella salad
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Serves: 4 as a side
4 romano peppers
2 green peppers
4 tbsp olive oil, plus extra to serve
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground paprika
1 tbsp red wine vinegar
400g can chopped tomatoes, drained of juice
1 tsp salt
4 tbsp chopped coriander leaves, plus extra to serve
200g buffalo mozzarella
1. Grill the peppers directly over a gas burner (or under a hot grill), turning often, until blistered and charred on all sides. Put in a bowl, cover with cling film and steam for 5 minutes. Carefully rub off the charred skins with a piece of kitchen paper, deseed, discard any thick inner membranes, then slice the flesh into 0.5cm strips.
2. Heat the oil in a large frying pan and add the peppers. Stir over the heat for 5 minutes to soften, then add the garlic, spices, vinegar, tomatoes and salt. Cook, stirring occasionally, for 10 minutes, until thick; leave to cool.
3. Stir in the coriander and tear the cheese over the top. Dress with a splash more oil, grind over a little pepper and scatter with a few coriander leaves. LH
This recipe first appeared in the Harvest section of Waitrose Food, August 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2016.