Goat's cheese croûton salad

• red peppers↗2
• thin baguette↗1
• olive oil↗

  2 tbsp

• firm goat's cheese↗200g g

  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

• olive oil↗

  6 tbsp

• walnut oil↗

  2 tbsp

• Dijon mustard↗

  2 tsp

• white wine vinegar↗

  4 tbsp

Step-by-step instructions

1. 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. 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. 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. 4

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

5. 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.