Toasted bread and feta salad platter

YOU
6 servings
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Dairy

By Food24 November 03 2009
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Ingredients (12)

SALAD DRESSING
4.00 garlic — cloves, crushed
65.00 ml vinegar — balsamic
125.00 ml fresh chillies — 573
5.00 ml sugar
5.00 ml Dijon mustard
salt and freshly ground black pepper — to taste
SALAD
3.00 pepper — red or green, halved, quartered
1.00 bread — French loaf
fresh chillies — 573
lettuce
6.00 feta cheese — rounds
black pepper — freshly ground
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Method:

Blend all the salad dressing ingredients and chill until needed.
Line a baking sheet with aluminium foil and arrange the peppers skin side up on the baking sheet. Grill until the skins begin to blister and brown. Remove from the oven and wrap lightly in aluminium foil and leave to cool completely. Remove the skins and slice. Place in a dish and pour over the salad dressing.
Arrange the slices of French bread, cut into 1 cm thick slices on a baking tray and brush lightly with olive oil. Grill until pale brown, turn and brown the other side.
If desired, the feta cheese can also be placed on a baking tray and browned lightly under the grill. Stack lettuce leaves, slices of toast and sweet pepper chunks on 4 to 6 side plates (depending on the size of the portions) and top with a round of feta cheese.
Season generously with black pepper and sprinkle with the remaining salad dressing.
Serve immediately.



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