Red pepper purée with goat's cheese

PT1H30M

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Ingredients

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1
Rub the peppers with the oil and place in an oven at 180ºC/Gas mark 4 for 15 minutes. Once cooked, remove them from the oven and peel, deseed and liquidize
2
Strain through a sieve for 1 hour to drain off the excess water
3
Season with salt and vinegar put into a squeezey bottle. Pipe dots on to spoons
  • salt
  • 1 tsp red wine vinegar
4
Cut the goats cheese into small cubes and place next to the purée. Serve
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