Starter · 45 minutes · Serves 4
Roast pepper salad with rocket, mozzarella and The Daily
This salad is built in layers rather than tossed: roast peppers at the bottom with their juices, rocket over them, and a mozzarella torn open in the middle with oil and black pepper.
The Daily goes on the peppers before they roast, so the seasoning sits in the part of the salad that can carry it. Their juices, the oil and the blend collect in the bottom of the bowl and dress the rocket from underneath when you serve.
You can roast the peppers ahead. They are good warm or at room temperature, but let them cool a little before the rocket goes on, or it wilts.
The peppers are roasted the same way as in Roast peppers, the everyday way.
- Serves
- 4 as a starter
- Time
- 45 minutes
Ingredients
- 1 kg mixed peppers, seeded and cut into strips about 2 cm wide
- A handful of cherry tomatoes, halved (optional)
- 3 tbsp olive oil
- 2 tsp The Daily
- 2 large handfuls of rocket, about 80 g
- 1 large ball of mozzarella, about 250 g
- Black pepper, freshly ground
- Flake salt, only if it needs it
Method
- Heat the oven to 200°C fan.
- Toss the pepper strips, and the tomatoes if you are using them, with 2 tablespoons of the oil until glossy, then scatter over The Daily and toss again.
- Spread them over a large tray in one layer and roast for 20 to 25 minutes, turning once, until the peppers are soft and caught at the edges. If the tomatoes are done first, lift them out.
- Tip the peppers and all their juices into a wide bowl and leave them to cool for about 10 minutes.
- Taste a strip before you salt. The blend already has some.
- Pile the rocket loosely over the peppers without tossing.
- Tear the mozzarella open and set it in the middle. Pour the last tablespoon of oil over the cheese and the leaves, and grind black pepper over the mozzarella.
- Bring the bowl to the table as it is and toss as you serve, so the juices from the bottom dress the rocket.