THIS MAKES A GREAT STARTER (FOR 4) OR A SIMPLE LUNCH (FOR 2)
2 RED PEPPERS, 1 BURRATA BALL (APPROX. 125G), FINO CHORIZO JAM, FINO OLIVE OIL, SALT & PEPPER, FRESH OREGANO - SALAD LEAVES, FINO DARK BALSAMIC AND WARM CRUSTY BREAD TO SERVE
SLICE THE PEPPERS IN HALF THROUGH THE CENTRE OF THE STALK AND REMOVE THE SEEDS BEFORE PLACING IN A BAKING DISH. DRIZZLE THE INSIDE OF EACH PEPPER WITH FINO OLIVE OIL AND SEASON WITH ROCK SALT AND FRESHLY GROUND BLACK PEPPER. PLACE IN THE OVEN AT 200C AND ROAST FOR 20 MINS ALLOWING THE PEPPERS TO SOFTEN, THEN TAKE THEM OUT AND ADD A SPOONFUL OF FINO CHORIZO JAM INTO EACH ONE. SLICE OPEN THE BURATTA AND ADD ON TO THE TOP EACH PEPPER, SHARING EQUALLY. SPRINKLE WITH FRESH OREGANO AND GROUND BLACK PEPPER AND PLACE BACK IN THE OVEN TO ROAST FOR ANOTHER 10 MINS – AS SOON AS THEY ARE READY SERVE WITH A FEW SALAD LEAVES (DRIZZLED WITH FINO OLIVE OIL DARK BALSAMIC), AND SCRUMMY WARM CRUSTY BREAD TO SOP UP THE JUICES – YUMMY!!!