Recipes
Loaded Barbecue Peppers with Burrata
With its cheesy, garlicky filing, this moreish side will easily double up as a veggie main.
With its cheesy, garlicky filing, this moreish side will easily double up as a veggie main.
Cook: 45 Mins
Serves: 8
Price: £1.24 per serving
Nutritional Information
Each 118g serving contains
Energy
950kj
192kcal
950kj
192kcal
10%
Fat
13.7g
13.7g
Med
20%
20%
Saturates
5.4g
5.4g
Med
27%
27%
Sugars
2.6g
2.6g
Low
3%
3%
Salt
0.26g
0.26g
Low
4%
4%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
805kj/192kcal
Typical energy values per 100g:
805kj/192kcal
Ingredients
For the main dish
130g pack Asda Garlic and Herb Ciabatta Breadsticks, quartered
4 small Red and Yellow Peppers, halved and deseeded
3 tbsp Extra Virgin Olive Oil
2 x 120g Asda Burrata Cheese, drained
½ x 25g pack fresh Flat Leaf Parsley, leaves picked and roughly chopped
For the dressing
2 tbsp Red Wine Vinegar
1 Garlic Clove, crushed
Method
1
Preheat the oven to 200°C/180°C/fan 6. Whizz the breadsticks in a food processor until you get large coarse pieces. Scatter onto a baking tray and bake in the oven for 8–10 mins until golden and crispy. Set aside.
2
Brush the cut side of the peppers with 1 tbsp oil. Heat the barbecue until hot and cook the peppers, cut-side down, for 15–20 mins. Turn occasionally until softened and charred, but retaining their shape. Remove to a serving plate, cover with foil and leave to rest for 10 mins.
3
For the dressing, whisk the vinegar, garlic, remaining olive oil and seasoning in a bowl until combined.
4
Scatter a few garlic crumbs into the base of each pepper. Tear each ball of burrata into ¼ and pop a ¼ in each pepper. Scatter with the remaining crumbs, drizzle with dressing, scatter with black pepper and parsley leaves to serve.