- 2 x yellow peppers
- 2 x red peppers
- 1 small cucumber
- 1/2 red onion
- 1 small fennel bulb
- 1 x 400g tin Staffords artichoke hearts
- 100g green olives
- 100g black olives
- 250g cooked spelt
- 100g chevin- goat’s milk cheese
- handful fresh mint
- 1 large lemon, juiced
- 1 clove garlic, crushed
- 1 tsp oregano
- 100ml olive oil
- 1/2 tsp sea salt flakes
- 1/2 tsp freshly ground black pepper
- 1 tsp Dijon mustard
- 1 tsp honey
- Cook the peppers on a braai or open flame until well blackened. You can also easily achieve this in a hot oven under the grill if you don’t have access to an open flame.
- Once blackened place in a large bowl and cover tightly with clingfilm. Leave for 20 minutes to steam. Remove clingfilm and ‘peel’ the peppers. The blackened skin will come away easily and remove all the seeds. Slice peppers into large pieces and set aside.
- Dice the cucumber into chunks. Using a mandolin slice the red onion and fennel bulb very finely.
- Drain the artichoke hearts and slice into quarters.
- Remove the chevin from the fridge and allow to soften slightly. Roughly chop the fresh mint and then mix into the goat’s cheese.
- Make the dressing by adding all the ingredients into a glass jar. Screw the lid on tightly and shake well until emulsified.
To assemble the salad:
- Place all your ingredients in a large bowl and toss well with the dressing. Top the salad with dollops of the minted goat’s cheese.
- Serve with freshly toasted pita bread and hummus.