Grilled Pepper Salad with Goat’s Cheese

296

Ingredients:

• Red Peppers – 2
• Green Peppers – 2
• Yellow Peppers – 2
• Vinaigrette or Herb Vinaigrette – 125 ml
• Spring Onions – 6, finely chopped
• Capers in Brine – 1 tblsp, rinsed
• Soft Goat’s Cheese – 200 gms, rind removed
• Fresh Flat-leaf Parsley – few, chopped, to serve

Method:

1. Preheat the grill to high.
2. Arrange the peppers on a grill pan and grill for 8 to 10 minutes, turning frequently, until the skins are charred over.
3. Transfer the peppers to a bowl, cover with a damp tea towel and leave to stand until cool.
4. Using a small knife, peel each of the peppers.
5. Cut each pepper in half and remove the cores and seeds. Keep a bowl underneath to catch the juices from insides of the peppers.
6. Cut them into thin strips.
7. Arrange the peppers on a serving platter and spoon over the reserved juices, then add the dressing.
8. Sprinkle over the spring onions and capers, then crumble over the cheese.
9. Cover and chill until ready to serve.
10. Sprinkle with parsley to serve.