I made this salad with sweet pepper filled with goats' cheese TWO times this week. That's how good it is. You can serve it as is or serve it with whole grain bread or a piece of French loaf. The bread will make it more filling of course. The salad can be very simple: just some rocket and some tomatoes for example but feel free to adjust to your own taste. Beetroots are my favorite and when possible, I add them always to mine.
This is a perfect salad for spring or summer and any other day of year because it's so easy to make, to tasty it can be served just as fancy or informal as you like.
Ingredients (for 2):
- 1 sweet pepper, sliced in halve lengthwise
- 4 pieces of green asparagus, cooked and sliced in 4 pieced each
- 2 handfuls of rocket
- 1 medium sized beetroot, cooked and diced
- 6 cherry tomatoes
- 2 rolls of fresh goats' cheese (the soft kind, about 100 grams each)
- chilli flakes
- black pepper
Take the cheese and put each in the cavity of one half pepper. Press well until all fits.
Sprinkle some chilli flakes on the cheese and put honey all over the top.
Put under the grill/broiler in the oven for about ten minutes or until the pepper softens and the cheese is golden on top.
Meanwhile, spread the rocket on a plate. Scatter the other veggies on top. Sprinkle some salt and pepper on them all to taste.