HEALTHY & NUTRITIOUS, CREAMY & CRUNCHY, EASY & DELICIOUS!
Perfect for lunch and looks good enough to serve as a starter for a dinner party.
(for 2 people)
1 Large or 2 Small Soft Ripe Avocados
1 Large Tomato
Burrata or Mozzarella Cheese
2 Medium Red Peppers
Rocket (or salad leaves)
Pine Nuts (Sunflower & Pumpkin Seeds)
Tamari Soy Sauce
Extra Virgin Olive Oil
Thick Aged Balsamic Vinegar
Cayenne Chilli Pepper
COOKING TIME 30 MINS
Cut the red peppers in half and remove the stems and deseed. Place them cut side down on a roasting tray and roast in the oven until they have collapsed and the skins are charred. Remove from the oven and place in a sandwich bag to help steam off the skin. Once you have removed the skins put them to one side to cool in the fridge.
Scoop out the avocados into a bowl and add some salt, cayenne chilli pepper and lime juice. Add very small amounts at a time and keep tasting until it's to your liking. Mix together until creamy, cover and place in the fridge for 10 minutes before serving.
Coat the pine nuts (and seeds) in tamari, then spread evenly in one layer, on a baking tray. Bake in the oven for around 15 minutes on 350f/180c/gas mark 4. Check on them regularly, tossing them around in the tray until they are dry and crispy. They can burn easily so you need to keep an eye on them!
Slice the tomatoes and drain and slice the burrata or mozzarella.
Dress the rocket in some extra virgin olive oil and thick aged balsamic vinegar.
Place a deep cooking ring in the centre of your plate and start to assemble the salad.
Place a layer of rocket inside the bottom of the ring, then a large slice of tomato, a layer of burrata or mozzarella, a layer of the roasted red pepper, then a layer of the creamy avocado. Repeat the layers until you reach the top of your cooking ring.
Slowly pull off the cooking ring and place some of the rocket and roasted nuts/seeds on the top of the stack.
Sprinkle the rest of the nuts/seeds over the salad and add salt/pepper.