|
|
Ingredients
3 tbsp olive oil
½ red pepper, sliced thinly
½ red onion, sliced
salt and freshly ground black pepper, to taste
85g/3oz spinach leaves
70g/2½oz cambozola cheese, cut into cubes
1-2 tbsp balsamic vinegar, for drizzling
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat 1 tbsp oil in a small ovenproof frying pan, over a moderate heat.
3. Add the red pepper, and the red onion, and sauté for 2-3 minutes.
4. Season to taste, then place into the hot oven for 8-10 minutes, or until
golden and roasted.
5. While the red pepper and red onion are roasting, make the rest of the salad
by combining the spinach leaves in a bowl, with the remaining oil, salt and
pepper to taste, and the cubes of cambozola.
6. Fold the roasted red pepper and red onion through the rest of the salad,
drizzle with balsamic vinegar to taste, then place into a serving bowl, to
serve. |
