Roasted pepper and asparagus salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Yellow peppers; quartered | |
| 1 | Red pepper; quartered | |
| 2 | tablespoons | Olive oil |
| 1½ | teaspoon | Schwartz Garlic Pepper |
| Salt | ||
| 250 | grams | Fresh asparagus; (9 oz) |
| 1 | tablespoon | White wine vinegar |
| Wholemeal melba toast and mixed leaf | ||
| ; salad | ||
Directions
TO SERVE
Pre-heat the oven to 220C, 425F, Gas Mark 7. Place the peppers on a baking sheet. Brush with 1 tbs olive oil. Sprinkle over the Garlic Pepper and salt. Bake for 25 minutes until slightly charred. Blanch the asparagus until tender.
Place the peppers in a plastic bag and set aside until cooled, peel off the skins. Slice the peppers in half lengthways and halve the asparagus. Mix together with the remaining oil and vinegar. Season with salt.
Serve on a bed of mixed leaf salad with wholemeal melba toast.
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