Greek Salad Nicoise

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This is a combination of two favourite summer salads. It comes together surprisingly quickly, with minimal cooking involved.

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Steps

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Blacken the peppers over a flame or in your oven.

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When the skin starts to blister , cool a little before wrapping in plastic or putting in a paper bag for about 10 minutes.

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This allows the pepper to sweat and makes the skin easy to remove.

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Peel and then slice into thin strips , removing the seeds and inner white membrane.

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Put the peppers on a plate , season with a bit of olive oil and set aside.

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Trim and thinly slice the fennel before putting in a bowl of chilled water until ready to use.

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Slice the tomatoes , remove the seeds , season with a bit of salt and drain on a plate.

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Make the dressing by crushing the feta in a bowl and then mixing with olive oil , oregano , lemon juice and sherry or vinegar.

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Assemble on a big platter or six individual plates.

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Drizzle the dressing over the leaves , eggs and vegetables.

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Snip over the basil , sprinkle on some olives and serve.

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Ingredients

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yellow peppers, fennel bulb, eggs, tomatoes, lettuce, oil, shallots, basil leaves, black olives, feta, olive oil, fresh oregano, lemon, sherry wine vinegar, salt & freshly ground black pepper