Prep Time : 0:10 | Cook Time : 0:05 | Total Time : 0:15 | Serving : 4 person.

Ingredients

• 2 red and 2 yellow capsicum, halved, seeds removed

• 1/3 cup (80ml) extra virgin olive oil

• 2 tablespoons balsamic vinegar

• 2 buffalo mozzarella* or 4 bocconcini

• 4 cups wild rocket

Method

• Step 1

  Preheat the grill to high. Place the capsicum halves cut-side down on a baking tray, then grill until the skins are charred. Place in a bowl, cover with plastic wrap and leave to cool. Scrape off the charred skin, then cut each piece of capsicum in half. Reserve 3 tablespoons of the juices from capsicum and combine with the oil and vinegar. Season well.

• Step 2

  Tear the mozzarella into pieces. Divide rocket between serving plates, followed by pieces of red and yellow capsicum, and finally the mozzarella. Drizzle each plate with dressing.