Serves 4
Ingredients
Roast pepper:
2 red peppers
1tsp olive oil
Pinch salt/ black pepper
Salad:
200g goats cheese
1 head lollo rosso
1 bunch rocket
50g baby spinach
40g toasted pine nuts
8 cherry tomatoes
Few leaves basil
Dressing:
100ml olive oil
30ml balsamic vinegar
1tsp honey
Pinch salt/ black pepper
Method
Roast peppers:
Preheat oven to 210C. Roll the peppers in the oil and seasoning. Place on a baking tray, and put in the hot oven for 15 minutes until soft.
Remove from the oven, transfer to a bowl, cover with cling film, and allow to cool. Cut in quarters, remove the seeds, scrape off the skin, and cut into strips.
Dressing:
Whisk together all ingredients. Stir again just before use.
Salad:
Cut the stalk from the lettuce and wash all in cold water with spinach and rocket. Use a salad spinner to dry if you have one, if not drain and pat dry with a cloth. Cut cherry tomatoes in half and toss through the salad leaves and basil.
Toss the salad in half the dressing and arrange in bowls, crumble the goats cheese on the salad, add the strips of roasted peppers, and sprinkle with the pine nuts.
To download Trevor’s delicious recipes please go to the Athlone Springs Facebook page.
