Roast capsicum

Delicious Roast capsicum, buffalo mozzarella & rocket salad Recipe

Roast capsicum, buffalo mozzarella & rocket salad
Prep Time : 0:10 | Cook Time : 0:05 | Total Time : 0:15 | Serving : 4 person.


  • 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


  • 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.

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