Roasted Pepper Salad

Name: Roasted Pepper Salad
Prep time: 10 min
Cook time: 5 min
Yield: 2 to 4 servings
Cuisine: Spanish Menu
Ingredients: Romaine Lettuce — 1 head; Purple Onion — ½; Pumpkin Seeds — 2 tbsp; Roasted Red Bell Peppers — 4; Goat Cheese Medallions — To taste; Garlic — 2 cloves; Extra Virgin Olive Oil — 2 tbsp; Sea Salt — To taste; Black Pepper — To taste

This vibrant Spanish-style roasted pepper and goat cheese salad features silky jarred red peppers stuffed with creamy goat cheese medallions, resting on a bed of fresh, crisp romaine lettuce. Topped with thinly sliced purple onions, toasted pumpkin seeds, and a golden garlic chip garnish, this refreshing salad is drizzled with high-quality extra virgin olive oil to create a complex, exciting harmony of textures and sophisticated flavours.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 5 minutes

Servings: 2 to 4

Notes:

Romaine lettuce is recommended for its neutral flavour and excellent, crisp texture, but feel free to substitute with other hearty greens if you prefer a different base for your salad.

Using high-quality jarred roasted red bell peppers is a convenient time-saver that delivers a deep, concentrated sweetness; ensure you pat them dry thoroughly before stuffing to maintain the integrity of the goat cheese.

Toasting the pumpkin seeds briefly in a pan before adding them to the salad enhances their natural nuttiness and adds a delightful crunch that balances the creaminess of the cheese.

When preparing the garlic chips, keep a close watch while pan-frying in extra virgin olive oil; remove them the moment they turn golden brown to avoid any bitterness that occurs if they burn.

The final drizzle of extra virgin Spanish olive oil is crucial for bringing all the elements together; use the best quality oil you have to ensure the salad reaches its full flavour potential.

Prepare Greens
Stack and roll the romaine lettuce leaves, finely chop them, rinse thoroughly in cold water, and dry well using a salad spinner.

Assemble Base
Place the prepared lettuce into a shallow serving bowl and top with thinly sliced purple onions and toasted pumpkin seeds.

Stuff Peppers
Pat the jarred roasted red bell peppers dry with paper towels and carefully stuff each one with a medallion of goat cheese.

Garnish
Arrange the stuffed peppers on the salad, top with an additional goat cheese medallion, and season with sea salt and freshly cracked black pepper.

Finalise
Thinly slice garlic and pan-fry in extra virgin olive oil until golden to create garlic chips, then scatter them over the salad and finish with a generous drizzle of olive oil.