Name: Goat's cheese croûton salad
Cook time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 red peppers; 1 thin baguette; 2 tbsp olive oil; 200g firm goat's cheese such as Capricorn; large bunch flat leaf parsley; ½ red onion; handful of black olives; large bag mixed salad leaves containing frisée and radicchio or red chicory; 6 tbsp olive oil; 2 tbsp walnut oil; 2 tsp Dijon mustard; 4 tbsp white wine vinegar

Ingredients

2 red peppers

1 thin baguette

2 tbsp olive oil

200g firm goat's cheese such as Capricorn

large bunch flat leaf parsley

½ red onion

handful of black olives

large bag mixed salad leaves containing frisée and radicchio or red chicory

6 tbsp olive oil

2 tbsp walnut oil

2 tsp Dijon mustard

4 tbsp white wine vinegar

Instructions

1 Quarter the peppers and remove the seeds and membrane. Place skin side up under a grill and cook until the skins are blackened. Cover tightly with a sheet of foil until cool enough to handle, then strip off the skins. Slice the peppers into strips and put in a medium sized bowl.

2 Slice 16 slices from the baguette and place on a baking sheet. Brush with olive oil. Cut 16 slices of goat’s cheese, putting a slice on each piece of bread. Wrap with cling film and chill until ready to cook.

3 Roughly chop the parsley, then finely chop the red onion and halve and stone the olives. Add to the bowl with the red peppers and mix.

4 Put the dressing ingredients in a screw-top jar with salt and pepper and shake well.

5 To serve, preheat the oven to fan 180C/conventional 200C/Gas 6. Bake the toasts for 10 minutes until the cheese has melted and the bread is crisp. Meanwhile, scatter salad leaves over a serving platter and sprinkle with the red pepper mix. Drizzle over three quarters of the dressing and toss. Tuck the toasts among the leaves and drizzle with the remaining dressing.