You will need
1 x 250 g Ina Paarman’s Char-grilled Peppers
2 shallots or baby onions, cut lengthways
1 pack mixed salad leaves
200 g baby Rosa tomatoes, cut in half
reserved pepper vinaigrette
1 T (15 ml) olive oil
1 T (15 ml) honey
freshly ground black pepper
Drain the Peppers and reserve vinaigrette to use as a dressing
Line a platter with leaves. Arrange Peppers, shallots and baby tomatoes on the leaves.
Just before serving drizzle with dressing.
Shake all ingredients in a screw top jar. Reshake before dressing the salad.