Light mozzarella with grilled peppers and wholemeal bread

Ingredients

For 1 serving

• Light mozzarella100 g
• Bell peppers120 g
• Garlic0.5
• Basilto taste
• Whole wheat bread40 g
• Extra virgin olive oil4 g
• Saltto taste

Contains: gluten, lactose,

In season: July – September

Method

1. Heat a griddle or cast-iron pan over medium-high heat. Meanwhile, wash the pepper, remove the stalk, seeds and white membranes and cut it into wide strips, flattening them a little with your palm so they sit flat on the griddle.
2. Grill the strips for 4 minutes per side, until soft and charred in patches; if the skin blackens a lot, you can peel it off.
3. Cut the strips into thinner slices and dress them with the oil, the very finely chopped garlic, torn basil and a pinch of salt; let them sit while you prepare the rest.
4. Toast the wholemeal bread for 2–3 minutes, until golden; drain the light mozzarella and slice it.
5. Serve the peppers with the mozzarella and the bread.