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.
15
5
Easy
2 people
Side Dish
Vegetable RecipesCheese RecipesOilsVinegars
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)
Method
Step 0: 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.
Step 1: Roast on the top shelf of the oven for 12 – 15 minutes, turning once.
Step 2: Remove and toss with fresh torn mozzarella and scatter over the Balsamic Pearls. You can add some freshly torn basil too if you like.
recipe
Side Dish
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Recipe
Recipe
Belazu
Mediterranean Vegetables with Buffalo Mozzarella and Balsamic Pearls
<p>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.</p><div style="display:none;" data-elastic-name="recipe_category_extra">Vegetable Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Cheese Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Oils</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Vinegars</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Side Dish</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">30 minute or less</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Italian</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Easy Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Main Course</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Starter Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Vegetarian Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Nut Free Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Gluten Free Recipes</div>
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.
