Salad with Padrón peppers

Preheat the oven at 170°C

Make a vinaigrette from 7 tbsp olive oil, 2 tbsp chardonnay vinegar en the zest of a lemon. Season with salt and black pepper.

Crumble 100g goat's cheese.

Peel 2 tomatoes, de-seed them and slice into cubes

Halve 2 elongated sweet peppers lengthwise and remove the seeds. Sprinkle with coarse sea salt and black pepper. Put them in the oven with 200ml oliveoil to soften in 25 mins. Then remove the skins.

At the same time coat 10 green Padron peppers with olive oil and sprinkle with sea salt. Put them in the oven with the sweet peppers for 20 mins.

Mix the tomato cubes, with the red paprikas, 2 finely sliced shallots, 10 shredded leaves of fresh basil and the vinaigrette.

Tear a slice of sourdough bread in pieces and pan fry them in 5 tbsp olive oil, sprinkle with sea salt.

Serve a shown with chives

(Recipe by Sergio Herman)