Roast Romano Pepper | Capers | Burrata

This celebrates everything summery right now! Even if the weather isn’t bright, this plate certainly is colourful. This is such a great one for when you have people round as it looks fancy and yet takes little time to make. Ive seen Jamie XX twice this August so by now he definitely deserves a recipe feature. Also, this peachy blushed tomato, basically inspired me to make this!

Serves 2 as a starter
Vegetarian

Ingredients:
4 romano peppers, halved lengthways
X2 tbsp olive oil
1 chunky heirloom tomato, thinly sliced
Salt and pepper
2 tbsp capers
Small bunch of chives, finely chopped
1 ball of burrata, at room temp

Dressing:
2 tbsp extra virgin olive oil
1-2 tbsp white wine vinegar
1/2 tsp pomegranate molasses (optional)
Squeeze lemon juice, and a bit of zest
Pinch salt and pepper

Preheat oven to 190 C degrees and add pepper halves into a baking tray. Dress in a couple spoons olive oil, salt and pepper and roast for 25 mins or until soft. Leave to cool for 5mins before peeling off the skins and discarding the seeds. Tear peppers into long stripes.
Prep a serving plate and arrange peppers in nice folds with tomatoes. Slice burrata and arrange on top of salad. Sprinkle over capers and chives.
In a small bowl, mix together dressing ingredients and then drizzle over salad.