This recipe for roasted pepper and herb salad with pitta crisps tastes brilliant and provides great fun for all the family.
Equipement: tongs, kitchen scissors, pastry brush, baking tray, lemon squeezer, mixing bowl, whisk, serving bowl, salad servers.
Coat peppers in 1 tbsp oil. Heat the grill to high and cook the peppers for about 10 minutes, turning a couple of times with tongs until blackened all over. Put in a plastic bag to cool.
Meanwhile, open up the pittas so they form single layers. Using kitchen scissors, cut them into strips, and then snip into bite-sized pieces and brush with 1⁄2 tbsp oil. Spread the pitta squares on a baking tray and cook under the grill for 2 minutes on each side until crisp. Leave to cool.
Squeeze the lemon juice into a mixing bowl. Slowly whisk in the remaining oil until smooth. Chop or snip the basil leaves, add to the dressing and season to taste.
When the peppers are cool, use your hands to peel away the blackened skin, then halve and remove the seeds and membranes. Tear into strips. Put the peppers and salad leaves in a serving bowl, drizzle over the dressing, and then toss together. Scatter the pitta crisps and cheese over the top. Serve immediately.
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