Title: Roasted Pepper And Asparagus Salad
Categories: Salads, British
Yield: 4 Servings
2 Yellow peppers; quartered
1 Red pepper; quartered
2 tb Olive oil
1 1/2 ts Schwartz garlic pepper
Salt
250 g Fresh asparagus
1 tb White wine vinegar
Wholemeal Melba toast
Mixed leaf salad
Pre-heat the oven to 220 C, 425 F, Gas Mark 7. Place the peppers on a
baking sheet. Brush with 1 tb olive oil. Sprinkle over the Garlic
Pepper and salt. Bake for 25 minutes until slightly charred. Blanch
the asparagus until tender.
Place the peppers in a plastic bag and set aside until cooled, peel
off the skins. Slice the peppers in half lengthways and halve the
asparagus. Mix together with the remaining oil and vinegar. Season
with salt.
Serve on a bed of mixed leaf salad with wholemeal melba toast.
