Ingredients
Red pepper dressing:2 red peppers
1.5 tbsp olive oil
1 small garlic clove
1 small shallot, roughly chopped
85ml vegetable stock
0.5 tsp sugar
Toasted rice :
1 tsp Cornish Sea Salt Seaweed Blend
100g brown rice
100g mixed seeds
1 large pinch of Cornish Sea Salt
Salad :
1 small bunch of parsley roughly chopped
1 packet wild rocket
1 twin pack little gems
4 spring onions - sliced
Instructions
- Fill a bowl with cold water and remove the leaves from the little gems and place into the cold water, add the rocket leaves and leave to stand for 5 minutes. Remove the water, spin dry and set aside.
- Heat oven to 200C/180C Fan/Gas Mark 6. Place the peppers on a baking tray cut side down and roast in the oven for about 45 minutes until the skins are blackened.
- Remove from the oven and put into a plastic storage bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Remove the seeds and membrane, roughly chop.
- Heat the olive oil in a frying pan. Fry the garlic and shallot for a few minutes. Add the chopped peppers stirring to combine everything. Add the vegetable stock, bring to the boil, allow to reduce a little.
- Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return to the pan, add sugar to taste and let it dissolve over the heat.
- Heat a non-stick pan add the uncooked brown rice and toast for 2 minutes, when toasted tip into a Pestle & Mortar and crush with the sea salt, seaweed blend and mixed seeds.
- Arrange the salad into the serving bowls, sprinkle with the spring onion and the brown rice, seaweed blend, salt, finish with chopped parsley and roasted pepper dressing.
