1 red pepper, rubbed with sea salt and olive oil
2 slices gluten free bread, drizzled with olive oil and griddled
2 tomatoes, chopped
1 handful basil, torn
50g/2oz feta, crumbled
25g/1oz olives (optional)
Place the red pepper directly onto a gas flame and chargrill until black blisters form on all sides.*
Put into a plastic bag, seal well and leave for two minutes.
Remove the pepper from the bag, peel and slice. Put the red pepper slices into a bowl, with the tomato, olive oil, basil and feta.
Griddle the bread then top with the pepper mixture and serve.
*You can use roasted pepper from a jar.
Recipe adapted from: Good Food