Post holiday detox: grilled pepper and tomato salad

I’m back from a week of girly hedonism in Ibiza.  It was fabulous, and we had an amazing time, but it wasn’t a foodie holiday – and I did miss that.   But it was excessive in every other sense, and so I am detoxing.  My face is literally falling apart – so I need this! 

Hubby has been very busy whilst I’ve been away growing tomatoes and peppers in his greenhouse, and so this seemed like the perfect salad – easy, simple and definitely cheap!  Not to mention healthy, low calorie, low fat and full of nutritious things.  And definitely tasty.   If you’ve been growing vege – this is perfect for the crops at this time of year. 

I found the original recipe in my Italian cookbook, but, as usual, I adapted it.  The original had anchovies and capers in it, but I don’t like either, so I just added some goats cheese instead and left them out. 

By the way, for this to really work, you have to properly burn the peppers.  Don’t worry, the skin comes off and the flesh underneath is soft and sweet and lovely.  But the more burnt the skin is, the easier it’ll come off. 

If you’re doing this as a side salad (would be lovely with a bbq if you can find a day warm enough, or perhaps with some fish or lamb chops) then it’ll serve 4-6.  If doing as a main, it’ll serve two and you may want some bread to go with it. 

Grilled pepper and tomato salad

Serves 2 (as a main)

• 2 large peppers (red or yellow is best)
• 4 large tomatoes
• 5 pieces of sundried tomatoes
• 1 tbsp pine nuts, toasted
• 40g goats cheese

For the dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp lemon juice
• handful of chopped fresh herbs (I used basil and parsley, but chives or whatever you have is nice)
• salt & pepper

1. Heat the grill on a high setting.  Cut the peppers in half, remove the pith and seeds and then quarter and place under the grill.  Cook until chargrilled.
2. When the peppers are chargrilled, remove from the grill, place on a plate with another over the top and leave to cool.
3. Meanwhile, slice the fresh tomatoes and chop the sundried tomatoes into strips.
4. When the peppers have cooled, carefully peel off the skins and slice the flesh into strips.
5. Arrange the fresh tomatoes and peppers on plates.
6. Sprinkle over the sundried tomatoes, followed by the pine nuts.
7. Crumble over the goats cheese.
8. Make the dressing by whisking all the ingredients together.
9. Pour over the salad and serve (you can leave the salad marinading in the dressing for a few hours if making in advance). 
10. Enjoy!