Name: Pasta salad with peppers and goat's milk cheese
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 2.00 garlic cloves, crushed; 90.00 ml fresh chillies 573; 30.00 ml vinegar white wine; 0.00 sea salt and freshly ground black pepper; 2.00 red pepper deseeded and halved; 1.00 yellow pepper deseeded and halved; 4.00 Roma tomatoes sliced into wedges; 6.00 fresh basil crushed; 1.00 red onion finely sliced; 250.00 g pasta fusilli; 2.00 bread slices, cubed; 30.00 ml sunflower oil for frying; 170.00 g goat's milk cheese soft; 0.00 fresh basil to garnish; 0.00 sea salt and freshly ground black pepper

Recipe Disclaimer

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Ingredients (15)

DRESSING

2.00	garlic — cloves, crushed
90.00 ml	fresh chillies — 573
30.00 ml	vinegar — white wine
0.00	sea salt and freshly ground black pepper

SALAD

2.00	red pepper — deseeded and halved
1.00	yellow pepper — deseeded and halved
4.00	Roma tomatoes — sliced into wedges
6.00	fresh basil — crushed
1.00	red onion — finely sliced
250.00 g	pasta — fusilli
2.00	bread — slices, cubed
30.00 ml	sunflower oil — for frying
170.00 g	goat's milk cheese — soft
0.00	fresh basil — to garnish
0.00	sea salt and freshly ground black pepper

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Method:

DRESSING
Blend the garlic, olive oil and vinegar in a food processor. Season with salt and pepper
SALAD
Grill the peppers under the oven grill until the skins start to blacken and blister.
Remove the skins and cut the flesh into diamond shapes.
Add the tomatoes, basil leaves and onion.
Cook the pasta according to the packet instructions and drain.
Fry the bread cubes in the oil until golden brown and crisp.
Add the pasta to the rest of the salad ingredients, add the dressing and mix well.
Crumble the cheese on top and garnish with the bread cubes and extra basil. Season with salt and pepper.

HINT
To make the peppers easier to skin, place the hot charred peppers in a plastic bag and seal it. Leave to cool before removing the skins.