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Prep Time: 00:20
Servings: 6
Cooking Time: 00:10
Ingredients
- 4 - large red sweet peppers, halved and seeded
- - bocconcini (baby mozzarella cheese balls; you can also use larger mozzarella cheese balls, quartered)
- - sweet basil pesto
- 1/2 - packet roasted pine nuts
- 1 - packet rocket leaves
- - kalamata olives, halved and pitted
- - olive oil and balsamic vinegar
Method
Add a burst of colour to your table setting with these sweet peppers, grilled to add a slightly smoky flavour to the salad.
Grill the sweet peppers on a baking tray until the edges start to blacken, then set aside to cool.
Place the mozzarella balls in a bowl and stir in the pesto. Then add the pine nuts, rocket leaves and olives and stir through.
Spoon the mixture into the sweet peppers and drizzle with extra olive oil and balsamic vinegar.
Place the mozzarella balls in a bowl and stir in the pesto. Then add the pine nuts, rocket leaves and olives and stir through.
Spoon the mixture into the sweet peppers and drizzle with extra olive oil and balsamic vinegar.
