
Place the peppers directly onto a gas flame or under a very hot grill and let them blacken and blister, turning every now and again to get them charred evenly all over.
When blackened all over, pop them into a bowl and cover with clingfilm.
Leave the peppers to steam for about 10 minutes, then remove the clingfilm and leave them to cool.
When they are cool enough to handle, rub off the blackened skin and brush away the seeds from the inside.
Tear the mozzarella balls into chunks. Tear or cut the peppers into strips and divide over the plates of mozzarella. Halve the tomatoes and scatter over the top.
Add the olives and pickled onions and drizzle generously with dressing.
Lastly scatter with fresh basil, serve immediately.
Ingredients
Directions
Place the peppers directly onto a gas flame or under a very hot grill and let them blacken and blister, turning every now and again to get them charred evenly all over.
When blackened all over, pop them into a bowl and cover with clingfilm.
Leave the peppers to steam for about 10 minutes, then remove the clingfilm and leave them to cool.
When they are cool enough to handle, rub off the blackened skin and brush away the seeds from the inside.
Tear the mozzarella balls into chunks. Tear or cut the peppers into strips and divide over the plates of mozzarella. Halve the tomatoes and scatter over the top.
Add the olives and pickled onions and drizzle generously with dressing.
Lastly scatter with fresh basil, serve immediately.