Dark Balsamic Drizzle
With Roasted Pepper and Soy Feta Salad
This drizzle consists purely of good-quality balsamic vinegar, and nothing else. Take some roasted red peppers, some crumbly tofu feta cheese and black olives and you have a fabulous salad. Add a drizzle of balsamic vinegar, and you have a dish fit for your special people, your family!
For the drizzle:
2-3 tbsp good-quality balsamic vinegar
With Roasted Pepper and Soy Feta Salad
This drizzle consists purely of good-quality balsamic vinegar, and nothing else. Take some roasted red peppers, some crumbly tofu feta cheese and black olives and you have a fabulous salad. Add a drizzle of balsamic vinegar, and you have a dish fit for your special people, your family!
For the drizzle:
2-3 tbsp good-quality balsamic vinegar
For the Salad:
6 red (bell) peppers, cut into thin strips
5 tbsp olive oil
2 cloves garlic, crushed
sea salt and cayenne pepper
soy feta cheese
12 black olives, pitted
handful fresh basil leaves
Preheat oven to 400degrees
Place pepper strips in a shallow ovenproof dish. Drizzle over the olive oil, scatter with garlic and toss the peppers around until everything is nicely coated. Season with salt and pepper. Roast for 30-40 minutes until soft and charred slightly here and there. Leave to cool. Peel off skin.
To Serve:
Arrange the pepper strips on a large colorful serving plate. Crumble over the soy feta cheese. Scatter with the olives and basil. Drizzle over balsamic vinegar and serve at room temperature.
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