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    Spiced grilled pepper and mozzarella salad

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    Spiced grilled pepper and mozzarella salad

    • Gluten Free
    • Preparation time: 10 minutes, plus steaming
    • Cooking time: 25 minutes
    • Total time: 35 minutes, plus steaming

    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

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    This recipe first appeared in the Harvest section of Waitrose Food, August 2016 issue. Download the Waitose Food app for the full issue


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