West sussex roasted pepper and goats cheese salad

Preparation time: 10 minutes + cooling
Cooking time: 20 minutes
Serves: 4

Ingredients

1 each red, yellow and orange peppers
4 tbsp sunflower seeds
1 (110g) Sussex Slipcote goats cheese or similar, crumbled
(100g) bag rocket mix
Dressing:
2 tbsp sunflower oil
1 tbsp white wine vinegar
1 tsp clear honey

Method

Preheat the oven to 220C/Fan 190C/Gas Mark 7. Place the whole peppers on a baking tray and roast for about 20 mins or until soft and charred all over. Transfer to a plastic bag and leave to cool for 10 mins.

When cool enough to handle, peel away the charred skins and discard along with the stalks and seeds. Thinly slice the flesh. Mix all the dressing ingredients together in a small bowl.

Empty the leaves into a large salad bowl, add the peppers, sunflower seeds and goats cheese. Drizzle over the dressing and serve.