| Marinated pepper salad with cheese |
| Serves 6 3 small peppers of different colours 6 tablespoons olive or vegetable oil 3 tablespoons fresh lime juice 2 tablespoons fresh lemon juice 1 teaspoon worcestershire sauce 1 small garlic clove, finely chopped (optional) salt and pepper 8 oz (225g) mozzarella or firm goat's cheese, slice 2 oz (55g) toasted walnuts, coarsely chopped, to garnish 1. Roast the peppers, then peel them, reserving the juices. Cut the roasted pepper flesh lenghways into strips. 2. combine the oil, lime and lemon juices, worcestershire sauce and garlic, if using, in a bowl. Season to taste with salt and pepper. 3. Add the pepper strips and juices and toss to mix thoroughly with the marinade. Cover and marinate for 1-2 hours at room temperature. 4. To serve, arrange the pepper salad and overlapping slices of cheese on individual plates. Garnish with chopped nuts. |