Recipe - Roasted Pepper And Asparagus Salad

2 Yellow peppers; quartered
1 Red pepper; quartered
2 tablespoon Olive oil
1 One half teaspoon Schwartz Garlic Pepper
Salt
250 g Fresh asparagus; (9 oz)
1 tablespoon White wine vinegar

TO SERVE
Wholemeal melba toast and
mixed leaf
; salad

Preheat the oven to 220C, 425F, Gas Mark 7. Place the peppers on a baking
sheet. Brush with 1 tbs olive oil. Sprinkle over the Garlic Pepper and
salt. Bake for 25 minutes until slightly charred. Blanch the asparagus
until tender.

Place the peppers in a plastic bag and set aside until cooled, peel off the
skins. Slice the peppers in half lengthways and halve the asparagus. Mix
together with the remaining oil and vinegar. Season with salt.

Serve on a bed of mixed leaf salad with wholemeal melba toast.

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