|This recipe is a lovely combination of sweet roasted peppers and pesto. I prefer to use fresh pesto which you can buy in supermarkets. This would be good for a light lunch, picnic or makes a change from sandwiches in a lunchbox.|
2 x red peppers sliced in half, seeds removed
Preheat the oven to 200C / Fan 180C/ Gas 6
Place the red peppers cut side down on a baking sheet. Roast in the oven for 20 to 25 minutes until soft and the skins are dark brown.
Remove from the oven. Place in a bowl. Cover with clingfilm and leave to cool.. Remove the skins and slice the flesh into thin strips.
Mix the Dijon mustard, oil, rice wine vinegar and pesto together in a large bowl. Add the chicken, herbs, garlic and pasta and toss together with the peppers.
Leave to marinate in the fridge for 1 hour. Scatter a few rocket leaves on the base of a serving plate. Roughly chop the remaining leaves and fold into the salad with some salt and pepper. Spoon onto the serving plate.
MAKES 4 PORTIONS