Burrata with roasted peppers, rocket and amba

Ingredients

4 red/yellow peppers

1 tsp capers

2 anchovy fillets, finely chopped (optional)

1 tsp finely chopped parsley

3-4 tbsp extra virgin olive oil (1 for the peppers and 2-3 for the burrata dressing)

1 tsp amba sauce

70g fresh rocket (or a mix)

2 x 150g burrata

Sea salt and black pepper

Method:

• Preheat the oven to 240°C (220°C fan/475°F/gas mark 9).
• Slice the tops off the peppers and remove the stems, seeds and white membranes.
• Rinse and put the whole peppers onto an oven tray lined with baking parchment. Roast for 35–40 minutes, without oil or seasoning, turning them once or twice. They are ready when most of the skin is charred or deep golden, and the flesh softened. They may need a further 5–10 minutes roasting to reach this point. When cooked, remove from the oven, and place on a colander or sieve, cover with cling film, and when cooled, remove the skins.
• Cut the skinned peppers lengthways into 1.5cm(1/2in)-thick strips and return to the colander or sieve to drain for a further 5-10 minutes, then transfer to a shallow container and add the capers, the anchovies, a pinch of salt and pepper, most of the parsley and a tablespoon of oil. Mix gently, cover and set aside.
• In a small jar, mix the remaining extra virgin olive oil with the amba and a pinch of salt and pepper. Shake well to amalgamate.
• To assemble the salad when ready to serve, mix the roasted peppers with the rocket and a couple of tablespoons of the amba dressing. Scatter the rocket and peppers on a shallow bowl, place the burrata (drained) in the centre and, using a teaspoon, drizzle on top the remaining amba dressing and a sprinkle or parsley.

Silvia_Nacamulli