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Roasted Pepper Caprese Salad
Ingredients:
4 bell peppers
50g cherry tomatoes
Mozzarella
Basil leaves
Baby spinach
2 tbsp Extra Virgin Olive Oil
Salt & Pepper
Instructions:
Preheat the oven to 160°C.
Roughly cut peppers and mozzarella into large strips.
Halve the cherry tomatoes.
Add peppers to a roasting tray, toss in extra virgin olive oil, salt and pepper.
Roast the peppers for 15 to 20 minutes and remove and cool when ready.
For the vinaigrette: Mix extra virgin olive oil, lemon juice, salt & pepper.
When ready to plate, arrange ingredients and dress.
Finish with a drizzle of balsamic vinegar.