Salads have become a bit of a thing for me and I’m renowned for creating something a bit different. Gone are the days of lettuce, cucumber and a bit of tomato! This mixed pepper salad has a warm, Mediterranean feel to it and brings sunshine to any plate!
Serves 4 as a side dish
What you need…
3 bell peppers (different colours), sliced
2 courgettes, sliced
2 cloves garlic, crushed
Splash of olive oil
10/12 asparagus spears, trimmed
10 cherry tomatoes, halved
A handful of basil leaves
A handful of lettuce leaves
for the dressing
1 tablesp olive oil
2 tsp balsamic vinegar
1 tsp Dijon mustard
What to do…
Preheat oven to 200°c / 400°f / gas 6.
Grab a deep, heatproof bowl and tip in the peppers and courgettes with the garlic and olive oil. Mix together and pop in the oven.
After 30 minutes, remove peppers from oven (they should just be beginning to char at the edges) and add asparagus. Stir in and pop back into the oven.
After a further 15-20 minutes (until the asparagus are cooked but not shrivelling) remove from oven, stir in cherry tomatoes and put to one side:. The tomatoes will soften in the heat of the oven-cooked vegetables as they gently cool to room temperature.
Just before you are ready to eat, take a salad bowl and mix together the dressing by stirring the ingredients together. Tip in the cooked vegetables, including the cooking juices into the bowl. Top with the basil leaves and lettuce. Mix everything together and serve, ideally with a barbecue.
The quantities of each vegetable are purely personal – change according to taste. Lettuce leaves can be substituted with your salad leaves of choice, e.g. rocket, chicory.
I leave combining the dressing with the actual salad until we sit down at the table, thus avoiding soggy leaves!
Couldn’t be easier: a bit of chopping, a bit of wandering off whilst things are in the oven and a bit of mixing!