JamieOliver.com

Ingredients
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


Preparation: 20 mins
Cooking: 15-20mins
Serves 4


Method
1. 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 n 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

2. 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.

3. 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.