Roasted red peppers and grilled goat cheese salad

roasted red peppers and grilled goat cheese salad

During my latest holiday in Corsica (if you haven’t been on this splendid island I suggest you put it on your bucket list. It’s a fantastic place and relatively unspoilt. Truly beautiful!)  it came to my mind I used to do this particular salad a lot in the past albeit I hadn’t done it for quite some time. I don’t know about you, Candi, but I’m cyclical in the way I cook. I might do a particular dish a lot for a while then all of a sudden I get fed up and it disappears from the menu….until something happens or someone says something and I remember it again, sometimes years later.  And that’s what happened with this salad. I noticed that in Corsica salad  with grilled goat cheese seems to be a very common starter. And lovely it is too, by the way. So I decided the time had come to resurrect it. It really is delicious and if you are vegetarian you can leave off the grilled streaky bacon.

INGREDIENTS (for 2)

mixed lettuce leaves

cherry tomatoes

2 red peppers

1 avocado

6 slices streaky bacon

a handful of pine kernels

dried oregano

olive oil

balsamic vinegar (I used the glaze)

METHOD

Brush the peppers with olive oil and grill under a hot grill. Remove. Grill the streaky bacon until nice and crispy. Remove and drain on some kitchen paper. Toast the pine kernels (I actually melted a bit of butter in a pan and tossed them in it until they were done. Alternatively you can toast them in the oven). Assemble the salad leaves, sliced avocado, cherry tomatoes, peppers, streaky bacon and pine kernels on a plate. Drizzle some olive oil and balsamic glaze on it  and  sprinkle with a bit of oregano. Finally grill the goat cheese , place on the top of your salad and enjoy! By the way no need to put any salt as the salad is quite salty already thanks to the goat cheese and the bacon.

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