Summary

Ingredients

• 1 thick onion (s), red
• 6 bell pepper (s)
• 4 clove garlic
• 100 g cherry tomato (s)
• 100 g tomato (s), dried
• 200 g sheep cheese
• 200 g olives, reen, black
• 200 ml olive oil
• 200 g rocket
• 2 tablespoon pesto, red
• Balsamic vinegar
• Herbs, Italian
• salt and pepper

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Instructions

1. Preheat the oven to 160°C (320°F) using fan setting.
2. Clean, wash, and cut the bell peppers into pieces. Place in a baking dish with the olive oil, salt, and pepper. Roast for 20 minutes, then remove and let cool for 5 minutes.
3. While the peppers roast, prepare the remaining ingredients: finely chop the garlic cloves, cut the red onion into thin strips, cut the dried tomatoes into small pieces, cut the cherry tomatoes in half, and halve the olives.
4. In a large bowl, combine the garlic, onion, dried tomatoes, cherry tomatoes, olives, red pesto, and Italian herbs. Mix well.
5. Cut the sheep's cheese into cubes and add to the bowl along with the rocket.
6. Add the cooled roasted peppers to the bowl. Season with salt and pepper to taste. Drizzle with balsamic vinegar and gently toss to combine.