Cheese and pepper salad

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 small red, yellow and green peppers
  • 150 g young Gouda cheese
  • 1 large bunch of flat parsley
  • 4 TABLESPOONS Wine vinegar
  • 5 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 discs Toast
  • 1 Garlic clove

Directions

  1. 1

    Clean, quarter, wash and cut the peppers into fine strips. Dice cheese. Wash parsley, dab dry. Pluck the leaves from the stalks. Put half aside for garnishing.

  2. 2

    Chop the rest finely. Mix vinegar and chopped parsley. Add 4 tablespoons of oil. Season to taste with salt and pepper. Turn the pepper strips and cheese loosely in the marinade and let it soak through a little. Dice toast. Peel garlic and chop finely. Heat the remaining oil in a frying pan. Fry the garlic and bread cubes until golden brown. Line the plate with the remaining parsley leaves.

  3. 3

    Dice toast. Peel garlic and chop finely. Heat the remaining oil in a frying pan. Fry the garlic and bread cubes until golden brown. Line the plate with the remaining parsley leaves. Spread the salad on top. Sprinkle with bread cubes