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Roasted Pepper, Goat's Milk Cheese And Walnut Salad

Recipe from: 10/13/2005 12:00:00 AM

Ingredients 10
Servings 4
Time 10


  • 375
    shell pasta
  • 2
    red peppers
  • 2
    yellow peppers
  • 80
    light olive oil
  • 150
    goat?s milk cheese, crumbled
  • 80
    walnuts, toasted and coarsely chopped
  • 125
    fresh basil
  • 60
    red wine vinegar
  • 1
    garlic clove, crushed
  • 10
    wholegrain mustard


Cook the pasta according to the packet instructions, drain and set aside. Quarter the peppers and remove the seeds and white membranes.

Coat the peppers with 30 ml of the olive oil and roast in a very hot oven until the skins start to blacken and blister. Cover the peppers with cling film and leave to cool slightly.

Remove the skins and cut the peppers into broad strips. Place the pasta, peppers, cheese, nuts and basil in a large salad bowl.

Mix the remaining olive oil with the vinegar, garlic and mustard and sprinkle over the salad. Mix lightly with two forks and serve immediately.


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