Italian-inspired salad, with roasted red peppers and courgettes bolstered with rich creamy Buffalo Mozzerella, then an extra touch of excitement from the exploding balsamic pearls. Adding a little fresh basil at the end rounds the dish off nicely. Make it for a light lunch, starter, side salad or sharing at a dinner party.

Ingredients

3 tbsp Cornicabra Extra Virgin Olive Oil

Salt & black pepper

2 medium courgettes, cut into long, thin ribbons (you can use a potato peeler to do this)

1 large or 2 small red peppers, de-seeded, cut into long, 1cm-thick slices

1 medium red onion, thinly sliced

125g Buffalo mozzarella, torn

1 heaped tbsp Balsamic Pearls

Optional: Fresh Basil

Barley Couscous or bread, to serve (optional)

Ingredients

3 tbsp Cornicabra Extra Virgin Olive Oil

Salt & black pepper

2 medium courgettes, cut into long, thin ribbons (you can use a potato peeler to do this)

1 large or 2 small red peppers, de-seeded, cut into long, 1cm-thick slices

1 medium red onion, thinly sliced

125g Buffalo mozzarella, torn

1 heaped tbsp Balsamic Pearls

Optional: Fresh Basil

Barley Couscous or bread, to serve (optional)

1

Heat the oven to 200C. Toss the vegetables with the Cornicabra Extra Virgin Olive Oil, salt and freshly ground black pepper and spread in a single layer on a large roasting tray.

2

Roast on the top shelf of the oven for 12 – 15 minutes, turning once.

3

Remove and toss with fresh torn mozzarella and scatter over the Balsamic Pearls. You can add some freshly torn basil too if you like.

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