Roasted Pepper and Tomato Salad with Sheep Katak and Buttered Walnuts

Arrange the whole 130 gr Red Peppers on a baking sheet lined with parchment paper and roast at 220°C (428°F) for 25 minutes, turning occasionally until charred.

Transfer the roasted peppers to a deep bowl, cover tightly with a lid to steam for 10 minutes, then peel, seed, and slice into wide strips.

Blend the 65 gr White Brined Sheep Cheese, 20 ml Kefir, ¹/₂ clove Garlic, and ¹/₂ tsp Black Pepper - Powder in a food processor for 40 seconds until smooth, thick, and creamy.

Transfer the blended katak to a clean bowl and chill in the refrigerator for 15 minutes to firm up slightly.

Whisk together the ¹/₂ tbsp Olive oil extra virgin, ¹/₄ tbsp Lemon Juice, and ¹/₄ tsp Table salt in a small bowl until emulsified.

Slice the 90 gr Red tomatoes into thick wedges, arrange them on a serving platter alongside the sliced roasted peppers, and drizzle with the dressing.

Melt the 1 ³/₄ tsp Butter in a skillet over medium heat, add the 20 gr Walnuts and ¹/₄ tsp Table salt, and toast for 2 to 3 minutes until golden and fragrant.

Spoon the chilled sheep cheese katak over the vegetables, scatter the warm toasted walnuts on top, and drizzle with the hot melted pan butter.