Roast Pepper & Tuna Salad
10 red or yellow peppers, halved and deseeded
2 tbsp Basso White Wine Vinegar
60 ml Basso Virgin Olive Oil
2 tsp Schwartz Mixed Herbs
1 tsp Schwartz Garlic Granules
Schwartz Sea Salt to taste
Schwartz Black Peppercorns , freshly ground - To taste
1 red onion, finely sliced
200 grams green beans, blanched
15 cherry tomatoes, halved
450 grams Newforge Tuna, drained
3 eggs, hard boiled and sliced
16 Noel's Whole Black Olives in Brine, halved
Place the peppers under a moderate grill and cook for 10 - 15 minutes, turning occasionally until the skin is slightly charred and the flesh is soft.
Mix together the Basso White Wine Vinegar, oil, Schwartz for Chef Mixed Herbs, Garlic Granules, salt and pepper for the dressing and pour over the onions, beans, tomatoes, tuna, egg and Noel's Whole Black Olives.
Fill the cooked peppers with the salad mixture and serve on a bed of lettuce.
Add some cooked new potatoes to the salad and serve with mixed salad leaves for a Salad Nicoise.