Vegetarian Recipe| Roasted Pepper Rocket Salad with feta cheese

Ingredients:

• 4 x bell peppers
• 60g rocket leaves
• 2 teaspoons olive oil
• Sea salt flakes
• Black pepper
• Feta cheese (optional)

➡️For the walnut dressing:

• 30g walnuts
• 1 garlic clove
• 20g grated parmesan cheese
• 3 teaspoons extra virgin olive oil
• 1 teaspoon balsamic vinegar

Serve 2

Instructions:

1. Preheat the oven to 180°C (with fan). Place the whole bell peppers on a baking tray and drizzle them with 2 teaspoons of olive oil.
2. Roast the bell peppers in the oven for about 40-50 minutes, or until they are charred, soft, and collapsing. Turn them over every 10-15 minutes so they roast evenly.
3. Once the bell peppers are done roasting, remove them from the oven and cover them with a lid. Set aside for about 15 minutes. This will make it easier to peel off the skin.
4. Meanwhile, make the walnut dressing. Crush the walnuts and garlic clove together until they form a paste. Add the grated parmesan cheese, 3 teaspoons of olive oil, and 1 teaspoon of balsamic vinegar. Mix well and set aside.
5. Once the bell peppers have cooled down, peel off the skin and remove the seeds. Slice the peppers into thin strips and place them in a mixing bowl with the rocket leaves.
6. Add the walnut dressing to the mixing bowl and mix well.
7. Season the salad with sea salt flakes and black pepper to taste. If desired, sprinkle feta cheese on top.

Serve and enjoy!