Ingredients

• 4 red peppers
• sea salt to taste
• 10 rocket leaves
• 300g ricotta
• 2 tablespoons finely chopped basil
• extra virgin olive oil
• balsamic vinegar

Method

Chargrill peppers until skin blackens, allow to cool and then remove skin, stalk and seeds. Slit peppers down one side and lay flat, sprinkle with sea salt. Cover peppers with rocket leaves. Divide ricotta into 4 and roll each piece into a slim sausage with your fingers. Coat with chopped basil. Place ricotta across pepper and rocket and drizzle with a little olive oil and balsamic vinegar. Fold pepper and rocket over and roll around ricotta, leave to sit for 15 minutes before serving

[homepageimage][/homepageimage]

[smallimage][/smallimage]

Method