3 red peppers

2 sprigs of fresh rosemary

5 tbsp extra virgin olive oil

1 tbsp capers,rinsed and drained

3 oz rocket

7 oz buffalo mozzarella cheese, drained

salt and freshly ground black pepper


1 tsp Dijon mustard

1 tsp mayonnaise

1 tsp honey

2 tbsp fresh lemon juice

2 tbsp extra virgin oilve oil

1. preheat the oven to 375 F.

Place the peppers in a roasting tin with a sprig of rosemary and drizzle over 1 tbsp of the oil. Roast for 20 minutes, until the peppers are soft to the touch ang just charred. Place them in a bowl, stretch clingfilm over them and leave to cool. Pour any juices from the roasting tin into a bowl and set aside.

2. When the peppers are cool. cut off the tops, pouring any juice from inside the peppers into the bowl of reserved juices. Remove the seeds and membranes, then peel off the skin. Slice the peppers and place in the bowl with the cooking juices.

3. Strip the leaves from the remaining rosemary sprig and chop them finely, then add to the roasted peppers with the capers and the remaing oil. Mix well and season to taste

4. For the dressing, mix the mustard, mayonnaise and honey together, then add the lemon juice,whisking constantly to prevent it separating. add the oil, whisking until the dressing has thickened slightly. Season to taste. Toss the rocket with the dressing. If using 4 small mozzarellas, halve them and place 2 halves on each plate. Put the peppers next to the mozzarella and rocket, and spoon over the extra juices.


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