Ingredients

4 tablespoons olive oil

1 lb red bell peppers halved cored and desceeded

2*13 cans chickpeas drained and rinsed .

5 oz feta cheese crumbled

1 red chilli peppers crumbled

1 red chilli seeded and finely seeded

2 cups aragula leaves or baby leave spinach

8 cherry tomatoes quatered

handfull of mint chopped

handfull of cilantro chopped drizzle of red wine vinegar

black pepper

Put the red peppers on a baking sheet and drizzle over half the olive oil . place vin a preheated oven 400/c to 15minutes turning after 5 minutes

Remove from the oven off the skins and slice the flesh chill aragula leaves or spinach , tomatoes and herbs to nthe serving bowl and mix together with a large spoon . drizzle the remaining olive oil over the salad , add the red wine vinegar . season with pepper and gently mix .

Serve the salad with grilled meats or fish with warmed gluten free pitta bread . For lentil and tomato salad and crispy bacon . One and one forth . put lentilin a saucepan of boiling water according to the package instructiouns then drain well . Whisk together 2 tablespoons olive oil , 2 tablespoon gluten free . 2 tablespoons olive oil . gluten free dijon mustard . 2 tablespoon honey .

1 tablespoon balsamic vinegar and a handfull of chopped fresh herbs in the bowl . Stir in the warm lentils with 2 large handfulls of chopped stir in the warm lentils gluten free Dijon mustard 2 teasepoon honey , chopped fresh herbs in a bowl . stir in the warm lentil with 2 large handfulls of baby spinach , 1 cup sundried tomatoes in oil and 4 oz crumbled soft goats cheese . broil 6 bacon slices until brown and crisp , cool a little , then roughly chop and sprinkle over the salad .

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