- 2 red peppers
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 1 thin baguette
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g firm goat's cheese, such as Capricorn
- large bunch flat leaf parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ red onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- handful of black olives
- large bag mixed salad leaves containing frisée and radicchio or red chicory
For the dressing
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.
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.
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.
Put the dressing ingredients in a screw-top jar with salt and pepper and shake well.
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.