Sweet charred peppers, crispy fried goat's cheese, and silverbeet—this pasta salad is a showstopper
Serves: 2
Prep Time: 15 minutes | Cook Time: 20 minutes
Ingredients
- 2 sweet peppers, halved lengthways
- 150g Monty & Sons Radiatori (or similar pasta shape)
- ½ clove garlic, finely grated
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tbsp white wine vinegar
- 25ml extra virgin olive oil
- 1 tsp Dijon mustard
- Large handful fresh basil, thinly sliced
- 2 rounds goat's cheese, roughly 50g each
- 1 tbsp plain flour, seasoned with salt and pepper
- 1 egg, beaten
- 50g fine breadcrumbs
- 2 large handfuls silver beat chopped
- Vegetable oil for frying
- Salt and pepper
Method
Get your grill preheating to high and put a large pot of salted water on to boil for the pasta. Place the pepper halves skin-side up on a baking tray and slide them under the grill. Let them char for five to six minutes until the skins are properly blackened. Once they're done, pop them into a small bowl and cover with a lid or some clingfilm—this helps them steam and makes peeling easier.
Add your Radiatori to the boiling water and cook until al dente according to the packet. While that's happening, make your dressing in a large bowl by mixing together the grated garlic, dried oregano, dried rosemary, red wine vinegar, olive oil, and Dijon mustard. Give it a good stir and leave it to one side.
Once the peppers have cooled enough to handle, scrape off those blackened skins and finely chop the roasted flesh. Add the chopped pepper to your dressing along with the sliced basil and a decent pinch of salt and pepper. Drain the cooked pasta and toss it through the dressing while it's still warm. Let it cool slightly while you sort out the goat's cheese.
Pour about an inch of vegetable oil into a small frying pan over medium heat. Set up your coating station—flour in one dish, beaten egg in another, breadcrumbs in the third. Dip each goat's cheese round first in flour, then egg, then breadcrumbs, making sure every side is well coated. Once the oil is properly hot, carefully add the cheese and fry for about three minutes each side until golden brown and crispy. Drain on kitchen paper.
Toss the silverbeet through the pasta salad, divide between two bowls or arrange on a serving platter, then top with the crispy goat's cheese rounds. Serve immediately while the cheese is still warm and crispy.
Tips
The peppers can be charred ahead of time and kept in the fridge. Make sure your oil is hot enough before frying the cheese or the breadcrumbs will go soggy instead of crispy. The watercress adds a lovely peppery bite that cuts through the richness—don't skip it.
