|… Manteiga de Azeite ®|
Grilled goats cheese red pepper salad
with Manteiga de azeite
1 x 180g goats cheese (chevre) log cut into 12 slices for 4 portions
FOR THE PEPPERS
2 red peppers, halved and seeded
Mixed salad leaves of your choice
Droplets of manteiga de azeite or basil oil
Coat the peppers in some extra virgin olive oil.Roast 15 minutes skin side down in a very hot oven.turn and continue to roast for five minutes more.
Pile a mound of dressed salad leaves in the centre of each plate.Lay a heated pepper half on top.Put three overlapping slices of chevre in the pepper shell.Squeeze droplets of manteiga de azeite or basil oil around the plate.Fire a gas gun at the cheese,just long enough for the whey to run off it.Wait a few seconds then give the cheese a second burst with the gun to colour it.