This colourful salad is very easy and can be made up to a day in advance, as the sharp-sweet dressing mingles with the mild pepper flavours.
ingredients
serves 4
3 large red, green and yellow peppers, halved and seeded
1/4 pound feta cheese, diced or crumbled
1 tbsp sherry vinegar or red wine vinegar
1 tbsp clear honey
salt and black pepper
method
1. Arrange the pepper halves in a single layer, skin side upwards, on a baking sheet. Place the peppers under a hot grill until the skin is blackened and beginning to blister.
2. Lift the peppers into a plastic bag and close the end. Leave until cool, then peel off and discard the skin.
3. Arrange the peppers on a platter and scatter the cheese over them. Mix together the vinegar, honey and seasonings, then sprinkle over the salad. Chill until ready to serve.
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