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Ingredients:
4 red peppers
2 bunches of rocket salad
2 small goats cheese crottin
4 small pieces of bread
Olive oil
Lemon Juice
Aged Balsamic
Directions:
First roast your peppers. Rub the peppers with olive oil and season and place in hot oven for approx. thirty minutes till the skin starts to blister and the flesh softens. Once cooked remove and place in bowl and cover with cling film. This will steam the peppers and make it easier to take the skin off. Leave to one side for ten minutes. Once rested remove from the bowl and place on a board and gently remove the skin and seeds. Cut the pepper flesh into large pieces and place them in a container. One can marinate the peppers in some olive oil, hard herbs and garlic and store in the fridge for up to a week.
Prepare your croutons by cutting the bread into crouton size (enough to take half a crottin cheese) and toast them in the oven with some olive oil and seasoning until crisp. Place to one side.
Wash and prepare the rocket. Cut the cheeses in half to create four separate crottin for grilling. Make a dressing by squeezing one lemon and adding four parts olive oil and season.
Finish the salad by placing a crottin cheese on top of a crouton and baking in the oven till the cheese is soft and golden. Dress the rocket in the lemon oil.
Place 4-5 pieces of pepper in the middle of the plate. Top with a handful of rocket and place the crottin crouton on top of the rocket. Finish the dish with some aged balsamic and some more lemon oil.
Type: Authentic
Photo By: Sam Pelly
Restaurant: Brompton Bar & Grill, Knightsbridge, London
Source: http://www.bromptonbarandgrill.com/Brompton-Bar-And-Grill-Recipes.asp