Vegetarian Salad With Pepper, Rougette, Feta, Green Olives And Herbs

• 2 red peppers
• 1 handful green olives
• 1/4 cup feta
• 3 handfuls rougette (lettuce)
• parsley and chives
• salt and pepper
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil

1. Roast peppers (having previously cut in half and removing the membranes) for 30 minutes in an oven at 200u0b0C (400u0b0F). Upon exiting the oven, place the peppers in a plastic bag and seal it for 5 minutes. This way you can remove the skin from the peppers easier. Reserve in the refrigerator for 1-2 hours.
2. You can prepare other items, cut green olives in half, cut the leaves of rougette and herbs (chives and parsley).
3. Start by putting lettuce at the bottom, then the peppers (cut into strips), crumbled feta and olives. Finally, you can add the herbs and season with about 3 tablespoons of olive oil and 2 of balsamic vinegar. Add salt and pepper and enjoy!

red peppers, handful green olives, feta, rougette, parsley, salt, balsamic vinegar, olive oil

Taken from food52.com/recipes/37048-vegetarian-salad-with-pepper-rougette-feta-green-olives-and-herbs (may not work)