Ingredients
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2 red, green, yellow and orange Bell Peppers
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½ cup Vinaigrette
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6 Scallions
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1 tbsp Capers
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7 oz (200 g) soft Goat Cheese
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fresh flat-leaf Parsley
Directions
Steps
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1
Done
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Preheat the broiler to high. Arrange the bell peppers on a broiler pan, position about 4 inches/10 cm from the heat, and broil for 8–10 minutes, turning them frequently, until the skins are charred all over. Transfer the bell peppers to a bowl, cover with a damp dish towel, and let stand until cool enough to handle. |
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2
Done
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Using a small knife, skin each of the bell peppers. Working over a bowl to catch the juices from inside the bell peppers, cut each one in half and remove the cores and seeds, then cut the flesh into thin strips. |
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3
Done
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Arrange the bell peppers on a serving platter and spoon over the reserved juices, then add the vinaigrette. Sprinkle over the scallions and capers, then crumble over the cheese. If not serving immediately, cover with plastic wrap and chill until required. Sprinkle with the parsley to serve. |
