This is a great light starter if you are entertaining or a side dish for a BBQ. It’s also incredibly easy to put together and very attractive on the plate.
1 large jar roasted red peppers, drained
100g or 4oz of goats cheese or feta
50g or 2oz pine nuts lightly toasted
4 good handfuls of rocket
4 teaspoons red pesto
splash of white wine vinegar
salt and pepper
Plate a non stick frying pan onto a medium heat and once warm, add the pine nuts and swirl around in the pan for a few minutes until lightly toasted. Do not take your eye off them or they will be black!
Place the rocket leaves in the centre of four large plates.
Drain the jar of peppers and then tear the peppers into pieces – use as much as you feel appropriate! Lay the pepper strips onto the rocket.
Break up the goats cheese with your fingers and sprinkle over the peppers and rocket. Then scatter over the pine nuts.
Mix the red pesto with a little white wine vinegar until you have a dressing consistency. Add salt and pepper and have a taste – adjusting the quantity of pesto or vinegar if needed.
Drizzle the dressing over the salad and around the side of the plate and finish with a grind of black pepper over the top.