March Recipe

Salad of avocado, exotic salad, minted roast peppers and tomato salad with red currant vinaigrette

All the ingredients are available from Holme-Grown Country Store.

1 red, green and yellow pepper
1 pack Jersey Herbs fresh chopped mint
100g (4ozs) cherry tomatoes
½ teaspoon chopped Jersey Herbs rosemary
100 ml (4fl oz) olive oil
1 avocado
Lemon juice
Selection of Jersey Salads Exotic salad lettuce 

For the vinaigrette
6 tablespoons good quality virgin olive oil
2 tablespoons red currant vinegar or to taste
1 tablespoon red currant jelly

To make the vinaigrette whisk together the olive oil, vinegar and red currant jelly until they blend together. Leave aside until required.

To roast peppers

Remove skin from peppers by cutting in half and roasting, skin side up, under a grill until the skin is scorched. Place in a plastic bag for a few minutes and when cool the skin should peel off. Slice the peppers thinly and place on a tray with a drizzle of olive oil. Bake in a hot oven gas mark 6/ 160C/400F until they begin to char around the edges. Remove from oven, allow to cool and shake a generous amount of chopped mint over the peppers.