Red onion & pepper salad with goats cheese croutes

Preparation time: 10 minutes
Cooking time: 12 minutes
Serves: 4

Ingredients

12 thin slices ciabatta or other crusty bread
2 tbsp olive oil
2 red onions, sliced
1 (300g) jar roasted red peppers, drained and deseeded
1 (100g) soft goats cheese
1 (150g) bag rocket salad leaves
For the dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar

Method

Heat 1 tbsp of the olive oil in a frying pan, add the onions and cook over a medium heat for 8mins or until tender and caramelised. Place in a large salad bowl. Drain the peppers, reserving 2 tbsp of the pepper juices for the dressing. Thinly slice the peppers and add to the bowl with the salad leaves. Toss to mix. For the dressing, mix the reserved juices, olive oil and balsamic vinegar together with salt and freshly ground black pepper.

Place the bread slices on a baking tray, drizzle over the remaining 1 tbsp of the olive oil and toss until the bread is coated. Cook under a medium grill for 2mins, turning once until pale golden. Divide the goats cheese between the slices and season with black pepper.

Pop the cheese topped croutes back under the grill for 2mins or until the cheese is pale golden. Divide the salad between four plates, top each with three croutes and drizzle over the dressing before serving.