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Roast capsicum & cheese rolls with olive dressing
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Ingredients:
  • 3 red and 3 yellow capsicums
  • 300g low-fat ricotta
  • 300g reduced-fat cream cheese
  • Grated rind of 1 lemon
  • 2.00 garlic clove, crushed
  • 125.00 ml chopped basil leaves, plus extra small basil leaves to serve
  • Rocket leaves, to serve
  • 120ml olive oil
  • 40.00 ml balsamic vinegar
  • Juice of 1/2 lemon
  • 125.00 ml chopped basil leaves
  • 125.00 ml sliced black olives
  • 5.00 gm caster sugar
Instructions:
  • Grill or roast whole capsicums until skins are blackened, cool slightly, then gently rinse under running water to remove charred skin.
  • Cut the capsicums lengthwise, remove core and seeds, trim off ends, and flatten them. Use paper towel to pat them dry and set aside.
  • Combine ricotta, cream cheese, lemon rind, and garlic in a food processor until smooth. Season with salt and pepper to taste, then add half of the basil leaves and pulse briefly to mix. Reserve the remaining basil for the dressing.
  • Distribute the cheese mixture evenly among the capsicums and carefully roll them up. Chill in the refrigerator until you are ready to enjoy.
  • Combine all the ingredients and remaining basil in a jar, then shake vigorously to create the dressing.
  • To plate, arrange rocket leaves on 4 plates. Halve capsicum rolls and place 1 red and 1 yellow half on top of the rocket. Give the dressing a good shake, drizzle it over the rolls, and finish with a sprinkle of small basil leaves for garnish.

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