Ingredients (Serves 4)
- 50g/2oz fresh rocket leaves
- 350g/12oz roasted red peppers preserved in oil, drained and cut into wide strips
- 250g/9oz baby mozzarella, drained, or buffalo mozzarella cut into cubes
- 32 Bertolli Italian Cheese & Red Onion Pepite
- Drizzle of Bertolli Extra Virgin Olive Oil
- Drizzle of balsamic vinegar
- Salt and freshly ground black pepper
In a large bowl, carefully toss together the rocket leaves, red pepper strips, mozzarella and Pepite.
Divide between 4 bowls or salad plates, then drizzle with olive oil and balsamic vinegar. Season with salt and pepper before serving.