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Ingredients
2 red onions, sliced
1 x 300 g jar roasted red peppers
in brine
1 x 300 g bag rocket salad
1 tbsp balsamic vinegar
12 thin slices of ciabatta or other crusty bread
1 x 100 g log goats’ cheese, sliced
into 12
Heat one tbsp olive oil in a frying pan, add onions and cook until softened and starting to brown. Place in a large salad bowl.
Drain peppers, reserving two tbsp of brine for dressing. Deseed and slice peppers then add to bowl with salad leaves.
Mix reserved brine with two tbsp olive oil, balsamic vinegar and some salt and pepper to make dressing.
Place bread slices on a baking tray, drizzle with one tbsp olive oil and grill, turning once, until pale golden on both sides. Top each slice with a piece of cheese and grind over black pepper. Grill for further two minutes to colour cheese. Divide salad between four plates, top each with three croutes and drizzle over dressing.
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