Hearty Pepper Salad with Sourdough Croutons

Serves: 4

Tuck in to this flavoursome salad

For the salad

2 red peppers

1 cucumber, cut into chunks

2 handfuls of cherry tomatoes, halved

3 spring onions, sliced into rings

small bunch of flat-leaf parsley, finely chopped

a few mint leaves, finely chopped

zest of 1 lemon

olive oil

1/2 loaf (sourdough) bread, torn into pieces

salt and pepper

For the dressing

6 tbsp olive oil

3 tbsp lemon juice

1/2 tbsp honey

salt and pepper

Preheat the oven to 200C/400F/Gas 6.
Prepare the dressing by combining all the ingredients in a small jar and shaking it thoroughly (or by mixing them with a whisk) and set aside.
Put the tomatoes on a baking sheet and sprinkle with olive oil and sea salt. Put the two red peppers on the same baking sheet. Roast them for about 40 minutes.
Meanwhile, put the bread on a baking tray. After 10 minutes, put the tray in the oven above the other tray. Keep an eye on the bread to make sure it doesn't burn.
Once cooked, put the peppers in a plastic bag, seal it and leave them to cool.
Mix the herbs with the cucumber, spring onions and the roasted tomatoes in a bowl and pour over the dressing. Leave to marinate. Save some herbs for garnishRemove the bread from the oven and add to the bowl. Mix well so the bread can absorb some of the dressing. Save some bits for garnish.
Remove the peppers from the bag and peel away the skin. This should be very easy now. Gently tear open the peppers, remove the seeds and slice into strips. Add the peppers to the salad and mix one last time. Season with salt and pepper.
Finish with the croutons and herbs.

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