- 4 thick slices crusty white bread
- 2 tbsp olive oil
- 1 bulb smoked garlic, one clove removed and peeled
- ½ red pepper, seeds removed
- 3 tbsp olive oil
- large handful fresh herbs, such as parsley, basil, dill and chives
- squeeze lemon juice
- salt and freshly ground black pepper
- Preheat the oven to 220C/425F/Gas 7.
- For the garlic toast, heat a griddle pan and griddle the bread on both sides until toasted. Drizzle over half of the olive oil and rub the peeled garlic clove over the bread.
- Place the rest of the bulb of garlic onto a baking sheet, drizzle with the remaining olive oil and transfer to the oven to roast for 15 minutes, or until softened.
- For the roasted pepper and herb salad, place the pepper onto a baking sheet, drizzle with one tablespoon of the olive oil and roast in the oven for 15 minutes, or until softened.
- Remove the pepper from the oven and place into a bowl. Cover with cling film and leave to cool slightly, then peel the skin off the pepper and roughly chop.
- Place all the herbs into a bowl with the remaining olive oil and the lemon juice. Season with salt and freshly ground black pepper and stir well to coat the herbs.
- To serve, place the garlic toast onto a plate along with the salad and the roasted garlic bulb to squeeze onto the toast.