Recipe and photography by Ed Burrows.
Ingredients
- 2 sweet pointed peppers, halved lengthways
- 150g of Northern Pasta Co Radiatori
- 1/2 clove of garlic, finely grated
- 1 tsp of dried oregano
- 1 tsp of dried rosemary
- 1 tbsp of red wine vinegar
- 25ml of extra virgin olive oil
- 1 tsp of Dijon mustard
- Large handful of fresh basil, thinly sliced
- 2 pieces of goats cheese rounds, roughly 50g each
- 1 tbsp of plain flour, seasoned with salt and pepper
- 1 egg, beaten
- 50g of fine breadcrumbs
- 2 large handfuls of watercress
Method
Start by preheating the grill to high and placing a large pan of water on to boil for the pasta.
Place the pepper skin side up on a baking tray and under the grill. Grill for 5-6 minuet sor until teh peppers skin have blackened and charred. Remove from the grill then place into a small bowl and cover with a lid or clingfilm to let them steam.
Add the Raidatori to the boiling water and cook for X minutes until al-dente.
To make the dressing, add the garlic, dried herbs, vinegar, olive oil and mustard to a large bowl. Stir together until combined and leave to one side.
Once the peppers have cooled a little, place on a chopping board, scrape off the blackened skins then finely chop the roasted flesh into very fine pieces. Add this to the dressing along with the basil and a good pinch of salt and pepper.
Drain the pasta once cooked and add to the bowl. Stir everything together and leave to cool a little while you prepare the goats cheese.
Add a good inch of oil to a small frying pan and place on a medium heat. Dip the goats cheese into the flour, followed the egg and breadcrumbs. Make sure all sides of the cheese are well coated. Once the oil is nice and hot add the cheese then fry for roughly 3 minutes beforing flipping and frying on the other side until golden brown and crispy. Remove from the pan and leave to drain on a piece of kitchen paper.
Finish the salad by addingwatercress to the salad. Toss together then divide between 2 bowls or a serving platter. Add the goats cheese on top and serve immediately.
