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Buffalo Mozzarella and Char Grilled Pepper Salad
Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes
Britannia Chef Top or griddle
2 large red peppers
150ml (5fl oz) extra virgin olive oil
60ml (2fl oz) red wine vinegar
sea salt and freshly ground pepper
4 small fresh buffalo mozzarella
½ bunch fresh basil
Preheat the Chef Top or a griddle for 5 minutes.
Rub the skins of the whole peppers with a little of the extra virgin olive oil and place on the Chef Top or griddle. Keep turning the peppers until they are charred on all sides. Place in a bowl and cover with plastic wrap. Leave to steam for 20 - 30 minutes. Meanwhile for the dressing, pour the remaining extra virgin olive oil and the red wine vinegar into a bowl and beat well, season to taste with the sea salt and black pepper.Peel the skin from the peppers, deseed and cut into thin strips. Dress with the red wine dressing. Break the mozzarella into bite size pieces and divide between four plates. Arrange the peppers and torn basil leaves over the top. Trickle with the remaining dressing and serve immediately.
Tip: For something different replace the red peppers using ‘vine’ tomatoes and black olives. Hold the tomatoes on a fork over a gas flame turning constantly. The skin will split and can then be removed easily.
