Goats Cheese, Asparagus and Roasted Red Pepper

Goats Cheese, Asparagus and Roasted Red Pepper
 
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by BritishSalads

 
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Ingredients

Ingredients
Method
 
  • 1 each red, yellow and orange pepper
  • 150g/5oz green beans, trimmed
  • 150g/5oz asparagus, trimmed and halved
  • 1 round lettuce
  • 75g/3oz goats cheese
  • For the dressing:
  • juice 1/2 lemon
  • 30ml/2tbsp olive oil
  • 2.5ml/1/2tsp Dijon mustard
  • pinch of sugar
1. Preheat the oven to 200C/400F/Gas Mark 6. Place the peppers in a roasting tray
and roast for 15-20mins or until t he peppers are tender and charred. Place n a
plastic bag and leave to cool for 10 mins - this helps the skins peel easily. Peel
away the skins, discard the seeds and slice the flesh into strips

2. Meanwhile, cook the beans and asparagus in lightly salted water for 4mins or
until just tender. Drain in a sieve, rinse in cold water until cold. Drain and place in a
mixing bowl. In a small bowl, whisk all the dressing ingredients together with a
fork.

3. Break the lettuce into separate leaves; rinse and dry. Place the large outer leaves
in the base of large salad bowl. Add the small lettuce leaves from the heart of the
lettuce to the beans and asparagus, add the dressing and peppers and toss well.
Heap on top of large lettuce leaves, crumble over the goats cheese and serve.

Goats Cheese, Asparagus and Roasted Red Pepper

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alt

This recipe was uploaded by BritishSalads

 
 
Preparation: 20 mins
Cooking: 15-20mins
Serves 4

Method


1. Preheat the oven to 200C/400F/Gas Mark 6. Place the peppers in a roasting tray
and roast for 15-20mins or until t he peppers are tender and charred. Place n a
plastic bag and leave to cool for 10 mins - this helps the skins peel easily. Peel
away the skins, discard the seeds and slice the flesh into strips

2. Meanwhile, cook the beans and asparagus in lightly salted water for 4mins or
until just tender. Drain in a sieve, rinse in cold water until cold. Drain and place in a
mixing bowl. In a small bowl, whisk all the dressing ingredients together with a
fork.

3. Break the lettuce into separate leaves; rinse and dry. Place the large outer leaves
in the base of large salad bowl. Add the small lettuce leaves from the heart of the
lettuce to the beans and asparagus, add the dressing and peppers and toss well.
Heap on top of large lettuce leaves, crumble over the goats cheese and serve.
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