Roasted peppers and goats’ cheese pair up nicely in Simon Rimmer’s light, vegetarian starter.
For the peppers, preheat the oven to 220C/425F/Gas 7. Put the peppers and chillies into a roasting tray, drizzle with the olive oil and cook for 15 minutes, or until the skins blacken.
Place the peppers and chillies into a bowl, cover with cling film and set aside for 10 minutes then peel the skins from the peppers and chillies.
Next, slice open each pepper, open it out and place onto a chopping board. Trim the peppers into neat rectangles. Then cut the chillies in the same manner and place one onto each pepper.
Beat the goats’ cheese and cream cheese together in a bowl and season with freshly ground black pepper. Stir in the chives and then spread evenly over the roasted peppers. Roll the peppers up like a cigar and insert a cocktail stick, or small skewer to hold each shape. Chill in the fridge for at least 20 minutes. Remove the cocktail sticks before serving.
Meanwhile, for the dressing mix the mustard, vinegar, sugar, paprika and garlic together in a bowl until well combined.
Stir in the cheese, then pour the oil in a steady stream, whilst continuing to whisk until well combined. Season to taste with salt and freshly ground black pepper.
To serve, place a handful of salad leaves onto serving plates, top with a red pepper roll and drizzle over the dressing.
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