Roasted Peppers with Buffalo Mozzarella and Basil
Photography by Aaron McLean.
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.
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