Lately I’m in a mood for coloured food: red, yellow, bright green. Just by looking at dishes with fresh and vibrant ingredients I feel energised. Continue reading
Roasted Bell Pepper Caprese Salad
Recipe for 4
Prep time: 15-20 min
Cook time: 40 min
2 red bell peppers
2 yellow bell peppers
300 g mozzarella
2 tbsp. sherry vinegar
4 tbsp. olive oil
1.5 tbsp. chopped basil leaves
1.5 tbsp. roughly chopped almonds (preferably dry roasted)
Salt and pepper
Preheat oven at 200°C.
Place the bell peppers (stem on the side) in a baking tray lined with aluminium foil. Bake in the oven for 40 min, turning them on opposite side after 20 min. Once the bell peppers are charred and seem to collapse remove them from the oven. Wait until you can handle them before peeling the skin (I actually like if there’s a little skin left so I didn’t bother peeling everything off). To do this cut the bell peppers from top to bottom and lay them out flat, remove the stem and the seeds. With a knife or your hands remove the skin from each pepper. Then cut them along where the membrane is and slice horizontally into 2-3 pieces.
Slice the mozzarella into ½ cm thick pieces.
On a single serving, or on four small plates, overlap a piece of red bell pepper, then the yellow bell pepper then the mozzarella. Continue until the ingredients are finished.
In a bowl mix the olive oil, the sherry vinegar and salt and pepper to taste. Stir the dressing and drizzle it on top of the salad. Finally sprinkle over the almonds and basil.