Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 small | White bloomer |
| 500 grams | Mozzarella |
| 2 \N | Aubergines; sliced and |
| \N \N | ; chargrilled |
| 2 \N | Courgettes; sliced and |
| \N \N | ; chargrilled |
| 2 \N | Red onions; sliced and |
| \N \N | ; chargrilled |
| 3 \N | Red peppers; roasted and skinned |
| 2 \N | Green peppers; roasted and skinned |
| 2 \N | Yellow peppers; roasted and skinned |
| \N \N | Pepperola |
| \N \N | Tapenade |
| \N \N | Fresh basil |
| 1 can | Cannelloni beans |
| 1 \N | Green chilli |
| \N \N | Rocket leaves |
| \N \N | Olive oil |
| \N \N | Red wine vinegar |
Hollow the bloomer out and layer with all the vegetables, mozzarella, pepperola and tapenade, seasoning and adding a bit of virgin olive oil to each layer. Cover with cling film and refrigerate for about a day, slice through and serve with a bean salad.
Bean salad - dice all the remaining vegetables and mix with diced green chilli and a tin of drained cannelloni beans.
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Carlton Food Network
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