En | Ar

Roasted Peppers and Ricotta Salad

20 دقيقة
15 دقيقة


  • 2 red peppers
  • 2 yellow peppers
  • 2 green peppers
  • 80 g rocket leaves
  • 1 small red onion, thinly sliced
  • 250 g ricotta, crumbled
  • 5 tbsp olive oil
  • 2 tbsp red grape vinegar
  • 1 garlic clove
  • 1 tbsp fresh oregano
  • Salt and pepper to taste


  1. Preheat the oven to 180°C.
  2. Cut the peppers into quarters and remove the seeds and white bits. Place the peppers on a baking tray skin-side up and cook for about 20 minutes until the skin turns black.
  3. Transfer the peppers into plastic food bags then close the bags and leave the peppers for 5 minutes. Remove the peppers from the bag and remove the black skin with your fingers and thinly slice the peppers.
  4. In a bowl, prepare the dressing by whisking together the olive oil, vinegar, garlic and fresh oregano then season with salt and pepper to taste.
  5. In a large bowl, toss together the rocket, peppers and ricotta and drizzle the dressing over.

Recipes made with olive oil