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  • 5 fresh buffalo mozzarella

  • ½ bunch Italian basil

  • 2 large red capsicums

  • Extra virgin olive oil

  • Red wine vinegar

  • Sea salt & freshly ground white pepper


  • 1.

    To prepare the capsicums, rub the skins well with olive oil & place on a hot grill. Keep turning the capsicums as they cook until they are well blackened on all sides. Place the capsicums in a bowl & cover tightly with glad wrap. Leave the capsicums to steam for about ½ hour. Peel, de-seed & slice the capsicums into thin strips. Dress with extra virgin olive oil, red wine vinegar & seasoning & set aside.

  • 2.

    To assemble the salad, slice the mozarella into 1cm thick slices & arrange in a large serving bowl. Shred the basil roughly over the top & add the capsicum strips.

  • 3.

    Finish with a little extra virgin olive oil, red wine vinegar & salt.

  • 4.

    Serves 10 as part of a shared banquet.

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