Spiced grilled pepper and mozzarella salad

  • Gluten Free


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

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

Serves: 4 as a side

Nutritional Info

Typical values per serving:

Energy 1,365kJ
Fat 26.6g
Saturated Fat 10g
Carbohydrate 11.9g
Sugars 10.8g
Protein 10.5g
Salt 0.5g
Fibre 3.5g

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This recipe was first published in Mon Aug 01 17:40:00 BST 2016.