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.
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)
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.
Roast on the top shelf of the oven for 12 – 15 minutes, turning once.
Remove and toss with fresh torn mozzarella and scatter over the Balsamic Pearls. You can add some freshly torn basil too if you like.