Green asparagus salad with roasted red peppers, tomatoes brunoise, basil and olive oil

Preparation time: 30 min

Preheat your at 435 °F

• Prep

  Wash the vegetables and slice the asparagus as thin as possible using a mandoline.

  Cut the tomatoes in 4, remove the seeds. Dice the tomato petals in little cubes (brunoise).

  Dice the feta cheese.

• Peppers

  Pour canola oil all over the peppers and hop them in the oven for 30mins. Once out, fold them in a a bowl and wrap them with cello for 10-15mins, that'll finish the cooking and will be making it easier to peal. Tempered, peal the skin off, idem for the seeds inside and cut them into nice and even slices.

• Dressing

  In a bowl, mix all the ingredients and season to taste.

  Add the vegetables and the feta cheese. 

• Plating

  Add some basil leaves, a dash of olive oil and serve.