• 6 red, green or yellow peppers
  • 300g Macroom Buffaloumi, sliced
  • 30ml balsamic vinegar
  • Salt and freshly ground black pepper
  • fresh parsley
  • olive oil


Chop peppers and roast in oven for 20 minutes at 220 degrees.

Toss the cooked peppers in olive oil and vinegar.

Heat a little oil in a large heavy based frying pan. Fry the Buffaloumi slices over a medium heat for about 2-3 minutes. Turn them half way through cooking until golden brown on both sides.

Drain the fried Buffaloumi on kitchen paper.

Serve with the roasted pepper salad and garnish with a sprig of parsley.

Hey presto!