Roasted Capsicum, Goat Cheese and Walnut Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A light and full bodied salad. I acquired this recipe from the local pub. Note: Fetta or any soft, crumbly cheese can be used instead of the goat cheese, and toasted pecan halves make a nice change from walnuts. Ingredients:
375 g large spiral shaped pasta |
400 g red capsicums |
400 g yellow peppers (2 medium) |
150 g goat cheese, crumbled |
35 g good quality walnuts, toasted,chopped coarsely (1/3 cup) |
1/2 cup loosely packed fresh basil leaf |
60 ml red wine vinegar |
80 ml olive oil |
1 clove garlic, crushed |
2 teaspoons grainy mustard |
Directions:
1. Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
2. Rinse under cold water; drain.
3. Meanwhile, quarter capsicum, remove and discard seeds and membranes.
4. Roast under grill or in oven at 250°C, skin side up, until skin blisters and blackens.
5. Cover capsicum pieces with plastic or paper for 5 minutes, peel skin away; slice capsicum thinly.
6. Place pasta and capsicum in large bowl with cheese, walnuts, basil and combined remaining ingredients; toss gently to combine.
7. Serve with fresh crusty bread.
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