World Cuisine

Roasted Red Pepper and Goats’ Cheese Salad

cook 20 mins
  • 4 red peppers, halved, cored and deseeded
  • 3 tablespoons extra-virgin olive oil
  • juice of 1/2 lemon
  • 1 teaspoon honey
  • 1 teaspoon mustard
  • 1 garlic clove, crushed
  • 75 g (3 oz) pine nuts
  • 150 g (5 oz) goats’ cheese
  • 10–12 basil leaves
  • pepper
  • Cook the red peppers, cut side down, under a preheated hot grill for 8–10 minutes, until the skin turns black.
  • Meanwhile, whisk together the olive oil, lemon juice, honey, mustard, garlic in a small bowl or jar and season with pepper.
  • Place the red pepper in a large bowl, cover with clingfilm and leave until cool enough to handle, then peel away the blackened skin.
  • Toast the pine nuts, in a dry frying pan, until they are golden.
  • Cut the red peppers into strips and place on a platter. Crumble and scatter over the goats’ cheese and the basil leaves and toss together gently.
  • Drizzle over the dressing and serve sprinkled with the pine nuts.
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