Roasted Bell Peppers, Sourdough Croutons & Pecorini
Serves 4 people
Sweet, smoky peppers meet salty Pecorino in a salad that’s pure Mediterranean magic!
By Barker's
Ingredients
- 4 Mixed colour bell peppers
- Spray oil
- 60 ml Barker's Professional Mustard & Herb Dressing
- 4 Sprigs Thyme
- 2 Garlic Cloves, Thinly Sliced
- 1/4 piece sourdough, crust removed and cubed
- 125 ml Avocado oil
- Sea salt, flakes
- 20 g Flat leaf parsley, chopped
- 30 g Basil leaves
- 60 g Picked watercress
- 100 g Shaved Pecorino
- 75 ml Barker's Professional Mustard & Herb Dressing
Method
- Line a baking pan with a sheet of non-stick paper. Cut the peppers in half, scoop out the seeds and spray the skin side with oil.
- Place into a bowl and cover with cling film for 10 minutes. Remove the peppers from the bowl and peel off the skin.
- In a mixing bowl, mix the Barker's Professional Mustard & Herb Dressing, thyme, garlic and some sea salt flakes. Scatter evenly over a baking pan lined with a sheet of non-stick paper, and toast in a 190 degree oven for 10 to 12 minutes.
- To Serve: On a platter, spoon on the peppers then scatter over the herbs, Pecorino and croutons. Drizzle over the Barker's Professional Mustard & Herb Dressing to finish.
This Recipe Uses
Mustard & Herb Dressing 1L
$16.99
1 litre
