1 red pepper
1 green pepper
1 yellow pepper
8 oz (225 g) back bacon, derinded
3 oz (75 g) button mushrooms, finely sliced
1 x (14 oz/397 g) can chickpeas, drained
6 oz (175 g) feta cheese, crumbled
1 green pepper
1 yellow pepper
8 oz (225 g) back bacon, derinded
3 oz (75 g) button mushrooms, finely sliced
1 x (14 oz/397 g) can chickpeas, drained
6 oz (175 g) feta cheese, crumbled
Dressing:
4 tbsps/60 ml olive oil
1 tbsp wine vinegar
1 tsp lemon juice
1 garlic clove, peeled and crushed
1 tsp chopped fresh parsley
1 tsp chopped fresh tarragon
1 tsp chopped fresh chervil
pinch of caster sugar
pinch of dry mustard powder
1 tbsp wine vinegar
1 tsp lemon juice
1 garlic clove, peeled and crushed
1 tsp chopped fresh parsley
1 tsp chopped fresh tarragon
1 tsp chopped fresh chervil
pinch of caster sugar
pinch of dry mustard powder
method
1. Roast peppers under preheated grill until they collapse and skins blister and char.
2. Remove and cover with a damp tea towel to cool. Carefully peel off skins, remove cores and seeds, slice. Retain juices.
3. Grill bacon until crisp. Finely chop. Mix the peppers, mushrooms, bacon, chickpeas and cheese. Whisk together all dressing ingredients. Add pepper juices. Season. Toss through the salad.
2. Remove and cover with a damp tea towel to cool. Carefully peel off skins, remove cores and seeds, slice. Retain juices.
3. Grill bacon until crisp. Finely chop. Mix the peppers, mushrooms, bacon, chickpeas and cheese. Whisk together all dressing ingredients. Add pepper juices. Season. Toss through the salad.
serving amount
serves 4
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more information
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