Fire Roasted Peppers & Burrata Salad

Try something new on the braai this weekend: our fire roasted pepper & burrata salad with the most delicious pesto dressing!

Ingredients

For the dressing

¼ cup olive oil
1 Tbsp Pesto Princess Basil & Chilli Pesto
1 lemon, juiced
2 Tbsp white wine vinegar

For the salad

10 baby bell peppers or fewer large peppers
Olive oil
½ tsp chilli flakes
1 pinch each of salt and black pepper
1 big ball of burrata and a handful of small bocconcini (the burrata is best served at room temperature).
Pesto Princess Basil & Chilli Pesto, to serve
1 ciabatta, sliced

How to

To make the dressing, combine the olive oil, pesto, lemon juice and vinegar. Season well and whisk until smooth.

Prepare your braai or heat a cast iron pan to high heat.
In a large bowl, toss the peppers with 2 tablespoons of olive oil, chilli flakes, salt and pepper. Grill the peppers until softened and charred, 3–4 minutes per side. Remove from the braai and arrange on a serving plate.
Drizzle the vinaigrette over the peppers, top with the burrata, extra Pesto Princess Basil & Chilli Pesto and serve (breaking the burrata to let all of that rich and creamy goodness ooze out).

More recipes using

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Pesto Potato Bake

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