Serves: 4
INGREDIENTS
8 King Sweetie peppers
olive oil
250 gram mozzarella or bocconcini in whey, drained (I used Clevedon Valley Buffalo)
Basil and lemon dressing
¼ cup olive oil
zest 1 lemon
2 tablespoons lemon juice
1 clove garlic, crushed
10 basil leaves, finely sliced
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C.
Brush the peppers with a little olive oil and season. Place on a lined baking tray and roast until tender but not falling apart. Cool then carefully peel, keeping the stem intact if possible.
Dressing: Whisk the oil, lemon juice and garlic in a bowl and season. Stir in the lemon zest and basil.
To serve: Arrange the peppers on a serving platter. Break the mozzarella or bocconcini into pieces and place amongst the peppers. Spoon over the dressing and season everything with salt and pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!