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Panzanella with roasted peppers

3 red peppers
5 tbsp extra virgin Italian olive oil
1 small loaf country bread, sliced
handful frisée lettuce
handful large leaves radicchio
handful rocket
1 small cucumber, diced
1 large red onion
1 x 250 jar avocados, in oilquartered
12 small quail's eggs, boiled, peeled
2 tbsp capers
3 tomatoes
10 basil
8 tinned anchovies
3 tbsp red wine vinegar
1 tsp sugar
250g goats' cheese, crumbled
salt and black pepper

1. Preheat the oven to 180C/ gas 4.

2. Rub the peppers with 1 tablespoon of olive oil, and arrange in a roasting tin. Roast in the oven for about 20 minutes, until blackened all over.

3. Remove from the oven, tip into a large bowl and cover with plastic food wrap. Leave the peppers to cool and the skin will easily separate from the flesh.

4. In the meantime, arrange the bread slices in the roasting tin and roast in the oven for about 10 minutes, until golden and crisp.

5. In a large bowl, combine the salad leaves, cucumber, onions, artichokes, quail's eggs, capers, tomatoes, basil, anchovies and goat's cheese.

6. Dress with the vinegar and the remaining extra virgin olive oil, and season with sugar, salt and pepper.

7. Remove the skin and seeds from the roasted peppers and cut the flesh into strips. Tip into the salad along with the warm bread. Give everything a good stir and serve straight away.