• Save to your scrapbook
  • Save to your scrapbook

    Spiced grilled pepper and mozzarella salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    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

    Your recipe note

    Edit your recipe note

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


    Average user rating

    5 stars