GOATS CHEESE ASPARAGUS, AND ROASTED PEPPER SALAD

Preparation: 20 mins

Cooking: 15-20mins

Serves 4

1 each red, yellow and orange pepper

150g/5oz green beans, trimmed

150g/5oz asparagus, trimmed and halved

1 round lettuce

75g/3oz goats cheese

For the dressing:

juice 1/2 lemon

30ml/2tbsp olive oil

2.5ml/1/2tsp Dijon mustard

pinch of sugar

Preheat the oven to 200C/400F/Gas Mark 6. Place the peppers in a roasting tray and roast for 15-20mins or until t he peppers are tender and charred.

Place in a plastic bag and leave to cool for 10 mins - this helps the skins peel easily. Peel away the skins, discard the seeds and slice the flesh into strips

Meanwhile, cook the beans and asparagus in lightly salted water for 4mins or until just tender. Drain in a sieve, rinse in cold water until cold. Drain and place in a mixing bowl. In a small bowl, whisk all the dressing ingredients together with a fork.

Break the lettuce into separate leaves; rinse and dry. Place the large outer leaves in the base of large salad bowl. Add the small lettuce leaves from the heart of the lettuce to the beans and asparagus, add the dressing and peppers and toss well.

Heap on top of large lettuce leaves, crumble over the goats cheese and serve.