Char-grilled Vegetable Salad
1 x 300 g Ina Paarman’s Char-grilled Shallots, cut smaller
1 x 250 g Ina Paarman’s Char-grilled Peppers
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
Drain the Shallots and reserve the vinaigrette to use as a braai marinade or to baste a roast.
Line a platter with leaves. Arrange Shallots, Peppers 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.