After the calorie splurge that is Christmas through New Year’s Day, my body always craves something a bit more fresh. (And definitely less stodgy.) So today I bring you an old favourite, my roasted Winter Salad.
Ingredients:
2 bell peppers
400 g plum tomatoes, halved
1 clove of garlic, crushed
1 red onion, finely sliced
2 tablespoons of fresh basil, shredded
2 tablespoons of balsamic vinegar
4 tablespoons of olive oil
chunk of fresh mozzarella
salt and pepper to taste
Instructions:
Preheat your oven to 200 C. Slice your bell peppers in half and pop onto a roasting pan. Cook for about 35 minutes or until the skin starts to blacken.
Whilst your peppers are cooking, chop, dice and halve your veggies appropriately. Add them to a large bowl and add in the balsamic vinegar and the olive oil. Toss until all the veggies are evenly coated. Let it sit and marinate for at least 20 minutes.
Once the peppers are done, remove the blackened skin and finely chop them. Add them to your marinated veggies. Top with some torn mozzarella, a sprinkling of basil and salt and pepper to taste.
Do you prioritise health eating at the beginning of a new year?
