Roasted pepper and nectarine salad with raspberry dressing

March 24, 2015 (Last Updated: January 11, 2019)
Roasted pepper and nectarine salad with raspberry dressing recipe

This fresh salad makes a great side dish, or serve it on its own as a light lunch.

To drink: Solms Delta Lekkerwijn’s rich, berry-driven character makes this rosé more food friendly than most.

Print Recipe

Roasted pepper and nectarine salad with raspberry dressing

Serves: 4
Cooking Time: 30 mins

Ingredients

  • 2 red peppers
  • 2 yellow peppers
  • olive oil, to drizzle
  • DRESSING
  • 200g raspberries, plus extra to garnish
  • 125ml (½ cup) raspberry or red wine vinegar
  • 60ml (¼ cup) walnut or olive oil
  • 15ml (1 tbsp) wholegrain mustard
  • SALAD
  • 4 nectarines, quartered (see Cook’s Tip below)
  • 100g goat’s milk cheese
  • a handful of fresh rocket
  • a handful of baby spinach
  • crushed pink peppercorns, to garnish

Instructions

1

Preheat the oven to 200°C.

2

Place the peppers in an ovenproof dish, drizzle with olive oil and roast until they have blackened and softened.

3

Place the peppers in a bowl, cover with plastic wrap and leave to sweat and cool. Peel the peppers, discard the seeds and cut them into thin strips.

4

For the dressing, combine all the ingredients and set aside.

5

Pile the peppers, nectarines, cheese, rocket and spinach onto a platter, drizzle with the dressing and sprinkle with the pink peppercorns.

Notes

To stop the nectarines from browning, cut them just before serving

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March 24, 2015 (Last Updated: January 11, 2019) By
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