Roasted Pepper Salad

This salad takes almost as long to say as it does to prepare. The full name of this dish is — deep breath — Roasted Sweet Pepper Salad with Pine Nuts, Goat Cheese and Basil. Phew! That’s practically the whole recipe.

Another of Rose Reisman’s gems from The Complete Light Kitchen, this takes all of 10 minutes, providing you have the roasted peppers on hand. To save on fat, Reisman shuns the commercial oil-packed version and suggests roasting your own under the broiler or on the barbecue.

Although you can freeze roasted peppers for up to 4 months, I’d only recommend this if you’re using them in pureed soup. If you want to get a jump on the salad, prepare the peppers up to 3 days in advance and refrigerate them.

I’m abbreviating the title, but the recipe remains intact.

Roasted Pepper Salad
Printable recipe
Serves 6
Ingredients

• 6 bell pepper, roasted (use a variety of colours)
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1/4 cup crumbled goat cheese
• 3 tbsp fresh basil, chopped
• 2 tbsp pine nuts, toasted

Instructions

1. Slice roasted peppers into strips. Place on a platter.
2. Combine oil and vinegar. Whisk and immediately drizzle over the peppers.
3. Sprinkle with cheese, basil and pine nuts.
4. Serve without tossing.