Salad of goats' cheese with peperonata – by John Wood

INGREDIENTS

(serves four)

2 shallots peeled and sliced
½ clove garlic peeled and crushed
2 tomatoes blanched peeled and deseeded
1 red and 1 yellow pepper skinned deseeded and cut into diamonds
60ml olive oil
Salt and pepper
100g rocket salad
1 Golden Cross goats' cheese
4 slices olive ciabatta
1 small bunch basil
50ml balsamic vinegar reduced by two-thirds

METHOD

Cook the shallots garlic tomato and peppers in 20ml olive oil until soft. Season and leave to cool.

Wash and drain rocket leaves. Cut goats' cheese into 12 slices and season. Lightly grill ciabatta. Wash basil and infuse stalks in olive oil.

Drain peppers retaining cooking liquor. Mix peppers and goats' cheese add rocket and basil. Season with cooking juices.

Divide into four and place on plates. Place ciabatta on top of salad and spoon basil oil and balsamic vinegar around.

John Wood