This fresh salad makes a great side dish, or serve it on its own as a light lunch.
To drink: Solms Delta Lekkerwijn’s rich, berry-driven character makes this rosé more food friendly than most.
Roasted pepper and nectarine salad with raspberry dressing
Ingredients
- 2 red peppers
- 2 yellow peppers
- olive oil, to drizzle
- DRESSING
- 200g raspberries, plus extra to garnish
- 125ml (½ cup) raspberry or red wine vinegar
- 60ml (¼ cup) walnut or olive oil
- 15ml (1 tbsp) wholegrain mustard
- SALAD
- 4 nectarines, quartered (see Cook’s Tip below)
- 100g goat’s milk cheese
- a handful of fresh rocket
- a handful of baby spinach
- crushed pink peppercorns, to garnish
Instructions
1
Preheat the oven to 200°C.
2
Place the peppers in an ovenproof dish, drizzle with olive oil and roast until they have blackened and softened.
3
Place the peppers in a bowl, cover with plastic wrap and leave to sweat and cool. Peel the peppers, discard the seeds and cut them into thin strips.
4
For the dressing, combine all the ingredients and set aside.
5
Pile the peppers, nectarines, cheese, rocket and spinach onto a platter, drizzle with the dressing and sprinkle with the pink peppercorns.
Notes
To stop the nectarines from browning, cut them just before serving
