Red pepper timbales with pasta and rocket salad

Ingredients

  • 1 jar char-grilled, peeled red peppers or
  • 2 red peppers, cored, grilled until blackened and peeled
  • reserved vegetable mixture from Pasta Primavera recipe
  • ½ mozzarella, diced
To serve
  • 2 portions cooked pasta shapes (reserved from Pasta Primavera recipe)
  • dressed rocket leaves (optional)
  • balsamic vinegar and extra virgin olive oil vinaigrette
  • sprigs basil

Preparation method

  1. Line two moulds with cling film, to make the timbales easy to remove.

  2. Cut the red pepper into thick strips and line the moulds, making sure the pieces overlap and overhang the sides.

  3. Add the diced mozzarella to the vegetable mixture, stir well and spoon into the moulds. Press down well until the moulds are full and fold the overhanging pieces of pepper over the top.

  4. Weight down and leave for a couple of hours in the fridge before turning out and serving surrounded by the warmed pasta shapes and garnished with the rocket leaves (if using), a drizzle of the dressing and a little torn basil.

James Martin recipes from Housecall

Over 2 hours preparation time

No cooking required cooking time

Serves 2