Serves: 2 as a starter
- 1 red bell pepper, quartered
- 1 yellow bell pepper, quartered
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon water
- 1/2 teaspoon muscovado sugar (regular is just fine)
- 2 thyme sprigs (optional)
- 1 garlic clove, thinly sliced (optional)
- Black pepper to taste
- 2 tablespoons flat leaf parsley, leaves picked (optional)
- 2/3 cup basil leaves
- 1 cup watercress or arugula or mixed greens
- 2 ounces Pecorino or Parmigiano Reggiano or Manchego (see notes above), shaved
- 1 tablespoon drained capers
- Preheat the oven to 375º F. Toss the peppers with 1 tablespoon of the oil and a little salt. Scatter them in a roasting pan and roast for 35 to 40 minutes or until they soften and take on some color. Remove to a bowl and cover with plastic wrap. Once cooled to room temperature, peel the peppers and cut into thin strips. Layer in a storage vessel, adding a light sprinkling of salt to each layer.
- Whisk together 2 tablespoons of the oil, the balsamic vinegar, water, sugar, thyme (if using), garlic (if using) and some salt and pepper. Pour this over the peppers and leave aside for at least an hour or overnight in the fridge.
- To assemble the salad, toss together the herbs, greens, drained pepper strips, cheese and capers. Add more of the marinade as needed so that the greens are lightly coated. Toss, taste, adjust with more salt, pepper or marinade as needed.