Another beautifully coloured salad for Autumn, beautiful reds of the roasted capsicums. Here we toss them with white beans, fresh mozzarella and a little shallot.
Don’t you just love roasted peppers? While you are roasting them for this salad, add another 1 or 2 or 12, so that you can used them throughout the week. I find it easiest to roast peppers and eggplants on my covered BBQ, but you can also do it over a gas flame on your stove, under a grill or in the oven.
Would you like to try other Red Pepper/ Capsicum Salads? Try Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Peperoni in Padella – Roasted Red Peppers Salad, and Sweet Red Pepper Salads. There is a Roast Pepper Relish too.
And please try our Tapenade Bread Salad with Tomatoes and Mozzarella.
Roasted Red Pepper Salad with Mozzarella and White Beans
Take some red peppers and grill them until charred. Peel the skin and slice the flesh into strips.
Slice fresh mozzarella and mix with the peppers, and cooked white beans. (Use a can, or cook some cannellini or haricot beans.)
Dress with a dressing made with red wine vinegar, olive oil, a finely chopped shallot and chopped rosemary or parsley.
Serve and enjoy!