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Roast capsicum, buffalo mozzarella and rocket salad

Name: Roast capsicum, buffalo mozzarella and rocket salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
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

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10m

05m

Roast capsicum, buffalo mozzarella & rocket salad

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This Mediterranean inspired roast capsicum salad is a quick and simple stunner.

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

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.
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.