The combination of sweet roast Romano peppers, a sharp super fruity raspberry vinegar dressing and crunchy roast hazelnuts is worthy of being a meal on its own.
Serves 4-6
Equipment needed a hand stick blender to make the dressing
For the salad
- 500gm Romano pepper (roughly 4)
- 2 tablespoons olive oil
- 1 tablespoon raspberry vinegar
- 2 cloves of garlic roughly crushed
- 2 small gem lettuce approx 200gms leaves separated, washed and shaken dry
- 150gm sugar snap peas topped and tailed and washed
- 80gm roast skinned hazelnuts, roughly chopped
- 100gm fresh raspberries
Method
Pre-heat oven to 150ºC
Slice the Romano peppers in half lengthways and remove the stalk and seeds. Baste the peppers with the olive oil, raspberry vinegar, garlic. salt and pepper. Roast all together at 150ºC for 30 minutes or until just cooked but retaining good texture. Cool for 30 minutes.
Mix the peppers with the gem lettuce, sugar snaps and crushed hazelnuts. Then finally sprinkle the raspberries on the salad.
The dressing serves 8+
- 100gm raspberries (fresh or frozen)
- Juice ½ lemon
- 50ml water
- 3 tablespoons raspberry vinegar
- 1 dessert spoon caster sugar
- 100ml rapeseed oil
- Pinch sea salt
In a small pan on a medium heat bring to the boil the raspberries, lemon juice and water, simmer for two minutes, then allow them to cool for 15 minutes.
Transfer the mix to a jug and add the raspberry vinegar and sugar. Blend with a stick blender until thick and smooth. Slowly add the rapeseed oil, a little at a time like a mayonnaise until smooth and 'superpink'.
Season with a little sea salt and serve with the salad.
