Roasted Bell Peppers, Sourdough Croutons & Pecorini

SERVES 4

Ingredients

• 4 mixed colour bell peppers

• Spray oil

• 60ml Barker’s Professional Mustard & Herb Dressing

• 4 sprigs thyme

• 2 cloves garlic, thinly sliced

• 1/4 piece sourdough, crust removed and cubed

• 125ml avocado oil

• sea salt flakes

• 20g flat leaf parsley

• 30g basil leaves

• 60g picked watercress

• 100g shaved pecorino

• 75ml Barker’s Professional Mustard & Herb Dressing

Method

1. Line a baking pan with a sheet of non-stick paper. Cut the peppers in half, scoop out the seeds and spray the skin side with oil. Place into a 190 deg C oven for 15 minuets or until the skin is blistered. Place into a bowl and cover with cling film for 10 minuets. Remove the peppers from the bowl and peel off the skin.

2. In a mixing bowl, mix the Barker’s Professional Mustard & Herb Dressing, thyme, garlic and some sea salt flakes. Marinade for 2 to 3 hours or overnight in the refrigerator.

3. In a mixing bowl toss the sourdough cubes with the avacado oil and sea salt flakes. Scatter evenly over a baking pan lined with a sheet of non-stick paper, and toast in a 190 deg C oven for 10 to 12 minuets.

4. On a platter, spoon on the peppers then scatter over the herbs, Pecorino and croutons. Drizzle over the Barker’s Professional Mustard & Herb Dressing to finish.

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