Watermelon, roasted pepper & mozzarella salad
Angela Hartnett cooked this recipe for Jamie Laing on episode 12, season 1, of Dish, the Waitrose podcast. For a saltier flavour, Angela suggests swapping the mozzarella for feta.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- CourseMain meal
- Prepare20 mins
- Cook25 mins
- Total time45 mins
- 3 red peppers
- 3 tsp olive oil
- 4 slices sourdough bread
- 1 clove garlic, halved
- 1 Mini Watermelon, peeled and cut into bitesized cubes
- 1 small red onion, finely sliced
- 2 tbsp nonpareille capers, rinsed and drained
- 250g mozzarella
- 2 tbsp sherry vinegar
- 6 tbsp extra virgin olive oil
- ½ x 25g pack basil, leaves only
Preheat the oven to 200ºC, gas mark 6. Put the peppers in a roasting tin, drizzle with 1 tsp oil and roast for 25 minutes, turning occasionally, until the skin is dark and blistered. Transfer to a bowl, cover with a plate and allow to steam for 20 minutes before peeling off the skin (it should be easy). Discard the skin and seeds, then tear the pepper into strips.
Meanwhile, drizzle the sourdough bread with 2 tsp oil. Char in a hot griddle or frying pan until golden and toasted on both sides. Leave to cool slightly, then rub with the cut side of the garlic clove and tear into chunks. Put the peppers in a large serving bowl with the watermelon, onion, capers and cooled croutons. Tear in the mozzarella.
To make the dressing, shake the vinegar and oil in a jar, then season. Pour over the salad, toss together, then scatter over the basil leaves just before serving.
Angela suggests swapping the mozzarella for feta for a saltier flavour.
And to drink...
Mirabeau en Provence Classic Rosé, France (£12.99/75cl). Summer berry notes and a deliciously fresh acidity make this silky rosé just the ticket.
Typical values per serving when made using specific products in recipe