Roasted Peppers with Buffalo Mozzarella and Basil

, from Issue #40. August, 2015
Photography by Aaron McLean.
Roasted Peppers with Buffalo Mozzarella and Basil

Serves: 4


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


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.