Roasted Vegetables & Mozzarella Salad Recipe


  • Florette Sweet Crispy Leaves
  • 400g Tiger Prawns
  • Sweet Chilli Sauce
  • Shoyu Soy Sauce
  • Garlic Cloves (crushed)
  • Fresh Ginger (grated)
  • Olive Oil
  • Rye Bread
  • Smoked Streaky Bacon
  • Caesar Dressing
  • Parmesan (finely grated)


  1. Heat oven to 200 degrees.
  2. Cut red pepper in half and discard all seeds. Skin the red onion and cut in to 8. Put pepper and onions in a non stick roasting pan. Drizzle with olive oil and roast for 15 minutes. Remove the pepper when the skin is starting to blacken.
  3. Put the onions back for an additional 10 minutes. When cool, peel the skin off the pepper and cut in to long thin slices.
    Gently saute the sliced lardon pieces in a teaspoon of olive oil until golden brown.
  4. Put Duo salad leaves in a bowl. Lay over the top the pepper slices and roasted onion. Pour over a slug of olive oil, some balsamic vinegar, and seasoning.
  5. Sprinkle over the Mozzarella balls and the hot lardons and serve.