- Red pepper – Halved from top to tail, de seeded, leaving the stalk on, dry roast in a 180 degree centigrade for 10 minutes or until they have slightly softened and cool.
- Spinach – wash and dry in in the colander, pick any long thick stalks off and discard
- Goats cheese – Slice a 100 gramme slice
- Tomato – quarter the tomato and remove the seeds discard, 2 mm dice the flesh
- Gran Padano – finely grate
Method
- Heat up the sauté pan on a low heat with the pine nuts in and gently toast for a couple of minutes continuously moving until they have a little toasted colour remove from pan and allow to cool
- Place the roasted pepper (inside flesh facing up) on a metal flat
- Heat up the sauté pan on a medium flame, once hot add in the butter
- Once melted add in the spinach, nutmeg and add the pine nuts, keep it moving until the spinach has wilted
- Place the spinach inside the pepper and top with the slice of goats cheese
- Place in the oven until the goats cheese is hot through (8 minutes)
- To finish it off lightly glaze the top with the blow torch until the goats cheese has a golden bubbly topping
Service
- Mix rocket tomato and gran padano in the mixing bowl and mix together
- Dress the plate with the balsamic reduction
- Place the mixed salad in the centre of the plate making it as tall as possible
- Place the hot roasted red pepper on top of the salad
- Ready to serve