Preparation

• 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

1. 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
2. Place the roasted pepper (inside flesh facing up) on a metal flat
3. Heat up the sauté pan on a medium flame, once hot add in the butter
4. Once melted add in the spinach, nutmeg and add the pine nuts, keep it moving until the spinach has wilted
5. Place the spinach inside the pepper and top with the slice of goats cheese
6. Place in the oven until the goats cheese is hot through (8 minutes)
7. To finish it off lightly glaze the top with the blow torch until the goats cheese has a golden bubbly topping

Service

1. Mix rocket tomato and gran padano in the mixing bowl and mix together
2. Dress the plate with the balsamic reduction
3. Place the mixed salad in the centre of the plate making it as tall as possible
4. Place the hot roasted red pepper on top of the salad
5. Ready to serve