Ingredients
- 2yellow peppers
- 2red peppers
- 1 smallcucumber
- ½red onion
- 1 smallfennel bulb
- 1 x 400 g tinStaffords artichoke hearts
- 100 gStaffords Pitted Green Olives
- 100 gStaffords Pitted Black Olives
- 250 gcooked spelt
- 100 gchevin (goat's milk cheese)
- Handfulfresh mint
- 1 largelemon, juiced (for the dressing)
- 1 clovegarlic, crushed (for the dressing)
- 1 tsporegano (for the dressing)
- 100 mlolive oil (for the dressing)
- ½ tspsea salt flakes (for the dressing)
- ½ tspfreshly ground black pepper (for the dressing)
- 1 tspStaffords Dijon Mustard (for the dressing)
- 1 tspStaffords Pure Honey (for the dressing)
- To servefreshly toasted pita bread and hummus
Made with Staffords
Shop the ingredients
Find the Staffords products for this recipe online.
Method
Cook the peppers on a braai or over an open flame until well blackened. You can also do this in a hot oven under the grill.
Place the blackened peppers in a large bowl and cover tightly with clingfilm. Leave for 20 minutes to steam, then remove the clingfilm, peel off the blackened skin and remove the seeds. Slice the peppers into large pieces and set aside.
Dice the cucumber into chunks. Using a mandoline, slice the red onion and fennel bulb very finely.
Drain the artichoke hearts and slice them into quarters.
Remove the chevin from the fridge and let it soften slightly. Roughly chop the mint and mix it into the goat's cheese.
Make the dressing by adding all the dressing ingredients to a glass jar. Screw the lid on tightly and shake well until emulsified.
To assemble, place all the salad ingredients in a large bowl and toss well with the dressing. Top with dollops of the minted goat's cheese.
Serve with freshly toasted pita bread and hummus.
