Roasted peppers and apetina cheese salad

I had one sweet pointed red pepper that needed to be used up I wanted to eat a relatively light meal, with no meat, as I felt like I've been having too much meat recently. This is a warm salad, and very easy to make. Hope you'll enjoy it as much as I did!

Roasted sweet pepper and apetina cheese salad

(Serves 2 as a side dish, or 1 as a main meal)

1 sweet pointed pepper (This was the one I purchased. If you're using regular peppers, you will need 2 or 3 for this dish)

2 red onions, finely sliced

1-2 cloves of garlic, chopped

50-80 gs of spinach (I used frozen spinach, defrosted)

About 100g of apetina cheese (Goat's cheese, or any firm cheese will do.)

1-2 tablespoons of balsamic vinegar

1 1/2 teaspoon of brown sugar

Some rocket to garnish

Salt and pepper to season

Method

• Pre heat the oven to 180 degrees.
• Fry the garlic till almost brown, and add the red onions. Pan fry the onions on medium heat until soft, this will take about 10 minutes. Add the balsamic vinegar and sugar, and fry for another 3-4 minutes until caramelised. Cook on medium heat, as we don't want the onions to burn.When done, leave aside.
• Assemble the ingredients: First, add the onions at the bottom of the roasting pan. I used a shallow roasting pan, and put some foil to ease cleaning later.
• Then, add the spinach, followed by the apetina cheese, cut in small cubes. 
• Finally, add the red peppers.
• Cook in the oven for 15 minutes, then grill for another 5 minutes. The cheese should be slightly gooey, but still maintain its shape.
• Serve with a drizzle of olive oil, and season with salt and pepper. Apetina was quite salty, so be careful with the salt. Garnish with the rocket.

Because I loved it so much, here's another picture of the salad!