Recipe from: 1/1/2000 12:00:00 AM
Ingredients 9
Servings 1
Minutes 35 min


Serving Change
  • 2
    red peppers
  • 30
    olive oil
  • 30
    balsamic vinegar
  • 5
    chopped fresh thyme leaves
  • 75
    rocket leaves
  • 25
    Parmesan shavings
  • 1
    lemon (juice only)
  • 4
    slices Parma ham
  • 4
    salted anchovies, washed and filleted


35 min
Preheat oven to 200 ºC. Place red peppers on a baking tray and roast in the oven for 15 minutes until the skins blister. Place in a plastic bag and leave to cool, then peel and seed the peppers. Slice into thin strips, then mix in a bowl with 15 ml olive oil, balsamic vinegar, thyme, salt and freshly ground black pepper, to taste. Place rocket leaves in another bowl and add Parmesan, lemon juice and remaining oil. Season to taste. Place a small mound of rocket salad on each serving plate and arrange the peppers, Parma ham and anchovies around the salad. Serve with pesto bread (see recipe). Serves 4.

Read more on: roast  |  fruit


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