Cambozola and red pepper salad
6 tbsp olive oil
1 red pepper, sliced thinly
1 red onion, sliced
salt and freshly ground black pepper, to taste
170g/6oz spinach leaves
140g/5oz cambozola cheese, cut into cubes
3-4 tbsp balsamic vinegar, for drizzling
Preheat the oven to 200degrees.
Heat 2 tbsp oil in a small ovenproof frying pan, over a moderate heat and add the red pepper, and the red onion, and sauté for 2-3 minutes.
Season and place into the hot oven for 8-10 minutes, or until golden and roasted.
While the red pepper and red onion are roasting, make the rest of the salad by combining the spinach leaves in a bowl, with the remaining oil, salt and pepper to taste, and the cubes of cambozola.
Fold the roasted red pepper and red onion through the rest of the salad, drizzle with balsamic vinegar to taste, then place into a serving bowl, to serve