Make this warm salad by the Hairy Bikers at any time of the year for a quick, no-fuss meal with punchy flavours.
Preheat the oven to 200C/400F/Gas 6.
Drizzle the peppers with the olive oil and place them onto a baking tray. Cook for 8-10 minutes, turning regularly, until the skins are blistered and blackened all over.
Meanwhile, for the caper and anchovy dressing, mix together the capers and anchovies and season, to taste, with freshly ground black pepper and a little salt.
Whisk in the lemon juice and vinegar, then whisk in the olive oil until well combined. Set aside.
For the salad, transfer the roasted peppers to a bowl, cover with cling film and leave to steam for about 10 minutes (this will loosen the skins).
Meanwhile, boil the broccoli florets in a large saucepan of boiling water for 2 minutes, or until just tender, then drain.
Preheat the grill to its highest setting. Arrange the slices of bread onto a baking tray and lay a slice of goats’ cheese on top of each. Grill the croûtons until the bread is golden-brown and the cheese is bubbling
When the peppers have steamed, peel off the skins and remove the stems and seeds, then cut the flesh into fine strips.
Heat a frying pan and fry the chopped bacon until browned. Add the garlic and cook for a further 1 minute. Add the pine nuts and stir-fry for 30 seconds, then add the blanched broccoli and the roasted pepper strips and stir-fry until warmed through.
Transfer the salad to a serving bowl and drizzle over the dressing. Mix until combined, then serve with the goats’ cheese croûtons.
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