Читать книгу More Slow Cooker Recipes - Katie Bishop - Страница 18

PREPARATION TIME: 15 MINUTES

COOKING TIME: 2–3 HOURS

SERVES 4

VEGETARIAN

This salad is packed full of flavour. It is utterly wonderful in the summer, and particularly good for picnics and barbecues, or just as good for brightening up grey days in winter!

4 red peppers

500g (1lb 2oz) baby cherry tomatoes

1 garlic clove, peeled and finely chopped

Sea salt and freshly ground black pepper

4 handfuls of rocket leaves

200g (7oz) feta cheese, cubed

50g (2oz) toasted pine nuts

Extra virgin olive oil, for drizzling

Using a sharp knife, deseed the peppers and cut each one into 6 wedges. Add the peppers, tomatoes and garlic to the slow cooker dish and season generously with salt and pepper. Cover with the lid and cook on high for 2–3 hours or until softened.

Mix the rocket leaves into the pepper mixture and season to taste. Spoon the pepper mixture onto a platter, then scatter over the feta and pine nuts. Drizzle with a little olive oil and serve with warmed pitta bread.

I ALSO LIKE …

to let this mixture go cold before tossing it through cooked and cooled pasta to make a perfect summer pasta salad.