Recipe Cook Time
For the Jelly:
In a mixer blitz together roasted bell peppers, agar agar and tomato juice.
After blitzing, heat up this mixture in a pan to a quick simmer and take it off the fire.
Strain the mix into a bowl to get rid of the skin and seeds.
Put the smooth liquid into moulds of any shape and size and refrigerate until firm and set.
For the Salad:
Put the salad leaves in a bowl and add salt & olive oil.
In a hot pan, heat up some brown sugar, sherry vinegar, salt and red jalapenos.
Put in a blender and blitz. This is the dressing for your salad.
Mix the dressing with the lettuce, diced pumpkin and papaya . Toss well to mix.
Mould this salad in a ring and place the red pepper jelly cubes on top of it.