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A really simple light supper. The dressing is so versatile you could serve it with almost any salad, but it really works with peppery rocket.

As with any cheese on toast I like thick bread, toasted on only one side. That way it’s not too dry, it doesn’t burn so easily, but you still get the crunch.

Serves 2 as a starter:

1 Red Pepper

1-2 tbsp Balsamic Vinegar

2-4 tbsp good Olive oil

Salt & pepper

Bread, ideally sourdough, 2 slices

Goats’s cheese, 2-4 thick slices

A handful of rocket leaves

Preheat the grill to really hot.

Brush or smear your pepper with oil & put it under the grill. What you’re looking for is a pepper black in places, really well roasted & soft. So keep an eye on it & turn from time to time.

When the pepper’s soft, transfer it to a bowl & cover for 20 mins or so (use a plate or clingfilm). This generates a bit of steam, allows the pepper to cool & loosens the skin.

When the pepper’s cool enough to handle, peel it, throw away the skin & seeds & drop the flesh into the bowl of a food processor. A few bits of black skin won’t hurt, but don’t be tempted to run it under the tap, cos you’ll wash off all the lovely flavour.

Blitz with the balsamic vinegar & olive oil. Taste. Season with salt & pepper & taste again. Adjust the vinegar & oil as you wish, but remember it’s being served with cheese so you don’t want it too oily, but a good kick of vinegar works a treat.

Toast the bread on one side, flip over & lay the cheese on the bread. Grill, ideally until the cheese is golden, but before the toast is too burnt! I quite like the little burnt corners of toast with my cheese though.

Serve on the rocket leaves, dribbled with the dressing.

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