Red pepper purée with goat's cheese

servings25
1 hour 30 minutes

Ingredients

  • 3 whole bell peppers
  • 50g of goat's cheese
  • 75ml of vegetable oil
  • 1 tsp red wine vinegar
  • salt

Method

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
  • 3 whole bell peppers
  • 75ml of vegetable oil
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
  • 50g of goat's cheese