Red pepper and chèvre roulade


Ingredients 20
Servings 8
Time

Ingredients

  • 4
    large potatoes, peeled and thinly sliced
  • sunflower or olive oil and water
  • 5
    red sweet peppers
  • 170
    g
    plain chèvre (goat's milk cheese)
  • 170
    g
    feta cheese
  • 30
    g
    fresh basil
  • mixed salad leaves
  • RED PEPPER AND OLIVE DRESSING
  • 25
    ml
    olive oil
  • 5
    ml
    balsamic vinegar
  • 1
    lime or lemon, juice
  • 2
    ml
    chopped fresh garlic
  • 3
    sun-dried tomatoes
  • 100
    g
    stoned black olives
  • 1
    small onion
  • 4
    small anchovies
  • 1
    large red sweet pepper
  • 1
    basil leaf, chopped
  • milled black pepper to taste
  • extra olive oil
 

Method

 
Cover a 45 x 33 cm baking sheet with foil and spray with non-stick cooking spray. Overlap potato slices on baking sheet to cover completely. Drizzle with oil and water and bake at 180 ºC, lightly covered with foil, until tender, 20 to 25 minutes. Halfway through, drizzle with water to prevent crisping. Roast peppers whole until they blister. Place in a plastic bag and allow to cool for 30 minutes. When cool, peel off skin. Halve, open up flat, remove core and seeds. Crumble cheeses. Layer peppers on top of potato slices and sprinkle cheese and basil over. Carefully lift up long side of layers and roll up tightly into a roulade. Wrap tightly in a damp cloth and secure with string. Refrigerate for at least 6 hours. RED PEPPER AND OLIVE DRESSING: Mix oil, vinegar, lime juice and garlic. Chop sun-dried tomatoes, olives, onion, anchovies and red pepper finely. Add chopped basil and milled black pepper. Blend, adding extra olive oil in a steady stream until desired consistency is achieved. TO SERVE: Cut roulade into 3 cm thick slices and place under a hot grill until golden. Shake dressing to mix and sprinkle over roulade and leaves.
 

Read more on: bake  |  grill
 

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