Grilled Bell Pepper Salad
Grilled Bell Pepper Salad, spiced with Harissa paste and served with rocket, baby heirloom tomatoes, nut & seed salad sprinkles and fresh buffalo mozzarella.
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Ingredients
- 4 tbsp Olive Oil (divided 2 tbsp + 2 tbsp)
- 3 tbsp Harissa Paste (divided 2 tbsp + 1 tbsp
- ¼ tsp Garlic powder Optional (fresh garlic will burn)
- ½ tsp Dried mixed herbs
- Salt and Pepper to taste
- 500 grams Mini / snacking Peppers
- 40 grams Wild Rocket
- 100 grams Baby heirloom/exotic Tomatoes
- 35 grams Nut and Seed Salad Sprinkles Use any nut and seed mix you like or create your own
- 150 grams Fresh Mozzarella / Bocconcini / Burrata
Instructions
- In a bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of harissa paste, the garlic powder and the mixed herbs
- Add the peppers, season with salt and pepper, then toss to coat well
- In a small bowl mix together the remaining 2 tablespoons of olive oil and 1 tablespoons of harissa paste for the dressing, then set aside
- Brush the grill pan with a little vegetable oil if needed and heat
- When hot, place the peppers on the grill and cook a few minutes aside until you get some char marks
- To assemble, halve the tomatoes and season with salt and pepper, then add the grilled peppers and tomatoes to a bed of fresh rocket, tear the mozzarella into pieces and scatter, then add the salad sprinkles and drizzle over the harissa and olive oil mixture
- Serve as is or with some crusty, toasted ciabatta bread
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