• 2 Romano or red peppers halved
• 115 grams/4 oz blue Stilton cheese crumbled
• 115 grams/4 oz chestnut mushrooms quartered
• 6 sun-dried tomatoes drained and sliced
• 4 anchovies drained and chopped
• 12 black olives
• 4 tablespoons balsamic vinegar
• 1 tablespoon flat leaf parsley chopped
• sea salt to taste
• freshly ground black pepper to taste
• extra virgin olive oil for drizzling For the salad
• 115 grams/4 oz rocket leaves
• 1 orange, whole juice and rind
• 1 lemon juice and rind
• 2 tablespoons extra virgin olive oil
• 25 grams/1 oz walnuts pieces
• 1 teaspoon runny honey
Method
1. Preheat oven to 200 degrees C/400 degrees F/Gas mark 6.
2. Remove the seeds from the peppers, leaving the stalks in tact. Wrap a little foil around the stalks to protect them when in the oven.
3. Place the peppers, cut side uppermost, on a baking sheet. Drizzle with
a little oil and season with sea salt and black pepper. Bake for 20 minutes or until the
peppers have started to char.
4. Meanwhile, heat a little more oil in a frying pan. Saute the mushrooms for 5 minutes. Transfer to a bowl and add the cheese, tomatoes, anchovies, olives and parsley. Season with black pepper.
5. When the peppers have charred, remove them from the oven. Spoon the Stilton mixture into the peppers and drizzle with the vinegar and a little more oil.
6. Grill for 5 minutes, or until the cheese has melted.
7. For the salad: place the rocket in a bowl. Mix together the juice and rind of the orange and lemon, the oil, nuts and honey. Season well. Drizzle over the rocket leaves, toss and arrange on four plates.
Place a half pepper on top and serve.
