Roast peppers and goats cheese on toasted ciabbita

I was inspired to try this lunch recipe when I went to Avoca in the city recently . It's a well toasted ciabbita drizzled with olive oil and pesto. Topped with roast peppers and asparagus and goats cheese...

I tend to do a big batch of roast peppers and keep them in an air tight container in the fridge ready for when I fancy a nice flavoursome lunch.

You will need:

A selection of bell peppers
Poblano peppers
Courgette
Asparagus
Ciabbita bread
Olive oil
Sea salt



Chop the bell peppers in to quarters, the poblano peppers in half and courgettes in to slices.




Place under the grill for about 15 minutes or until the skins start to blacken and char. You may need to move and turn the peppers to ensure an even charring.




Place the still warm roast peppers in a a plastic bag which will allow the peppers to sweat which will make the skin easier to peel off.




In theory the skin should peel off effortlessly, but don't be dis heartened if some are a little trickier than others.




Slice a ciabbita in two, drizzle with olive oil and toast till lightly golden.




Now assemble your ingredients. Drizzle the ciabbita with pesto and olive oil or ballymaloe relish then top with a selection of the skinned roast peppers, asparagus and courgette. Add a few generous discs of goats cheese on top. Place under the grill again until the cheese begins to melt. Serve on a bed of rocket with some raspberries and walnuts mixed through.

Enjoy