This recipe works in combination with: Salmon & Grilled Pepper Salad, Salmon & New Potato Salad, Sweet Chilli Salmon Noodles, Tomato & Mozzarella Salad.
Roasted red pepper mixed with red onion and garlic and served with mozzarella and salad leaves.
Preheat the grill. Place the pepper on a baking tray and drizzle with 1/2 tbsp oil. Season with salt and pepper. Grill for 10-15 minutes, turning once, or until the pepper is slightly charred.
Meanwhile, heat 1 tbsp oil in a frying pan and fry the onion and garlic for 2-3 minutes, or until the onion is soft. Add the tomato and 1 tsp vinegar and cook for 5 minutes. Remove from the heat.
Finely chop the roasted pepper and add to the onion and tomato mixture. Season to taste with salt and pepper and set aside to cool.
To make the dressing, mix together 2 tbsp oil, 1 tsp vinegar and the mixed herbs. Season with salt and pepper.
Mix the salad leaves, mozzarella and red pepper mixture in a bowl, and then toss together with the dressing.
If taking this as a packed lunch, store the roasted pepper mix and the dressing in separate containers and add to the salad right before you eat.
