Watermelon, roasted pepper & mozzarella salad

Name: Watermelon, roasted pepper & mozzarella salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 3 red peppers; 3 tsp olive oil; 4 slices sourdough bread; 1 clove garlic, halved; 1 Mini Watermelon, peeled and cut into bitesized cubes; 1 small red onion, finely sliced; 2 tbsp nonpareille capers, rinsed and drained; 250 g mozzarella; 2 tbsp sherry vinegar; 6 tbsp extra virgin olive oil; ½ x 25g pack basil, leaves only

Angela Hartnett cooked this recipe for Jamie Laing on episode 12, season 1, of Dish, the Waitrose podcast. For a saltier flavour, Angela suggests swapping the mozzarella for feta.

4.5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare20 mins
Cook25 mins
Total time45 mins
Plusstanding

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 red peppers
3 tsp olive oil
4 slices sourdough bread
1 clove garlic, halved
1 Mini Watermelon, peeled and cut into bitesized cubes
1 small red onion, finely sliced
2 tbsp nonpareille capers, rinsed and drained
250g mozzarella
2 tbsp sherry vinegar
6 tbsp extra virgin olive oil
½ x 25g pack basil, leaves only

Preheat the oven to 200ºC, gas mark 6. Put the peppers in a roasting tin, drizzle with 1 tsp oil and roast for 25 minutes, turning occasionally, until the skin is dark and blistered. Transfer to a bowl, cover with a plate and allow to steam for 20 minutes before peeling off the skin (it should be easy). Discard the skin and seeds, then tear the pepper into strips.
Meanwhile, drizzle the sourdough bread with 2 tsp oil. Char in a hot griddle or frying pan until golden and toasted on both sides. Leave to cool slightly, then rub with the cut side of the garlic clove and tear into chunks. Put the peppers in a large serving bowl with the watermelon, onion, capers and cooled croutons. Tear in the mozzarella.
To make the dressing, shake the vinegar and oil in a jar, then season. Pour over the salad, toss together, then scatter over the basil leaves just before serving.