Roasted Pepper And Ricotta Salad - cooking recipe

Ingredients

2 None orange peppers, quartered, deseeded
2 None red peppers, quartered, deseeded
2 None yellow peppers, quartered, deseeded
2 None green peppers, quartered, deseeded
3 oz baby arugula
1 None small red onion, thinly sliced
4 oz ricotta cheese, crumbled
None None FOR THE OREGANO VINAIGRETTE
1/3 cup olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1 tbsp finely chopped fresh oregano

Preparation

Preheat oven to 400\u00b0F. Place peppers, skin-side up, on a baking tray. Roast for 20 mins, or until skin blisters and blackens. Cover with plastic wrap for 5 mins then peel skin and slice flesh thickly.
In a large bowl, combine peppers, arugula, onion and cheese in a large bowl.
To make oregano vinaigrette, whisk together all ingredients and season. Drizzle over salad and toss to combine.