Ingredients

• 170g/6oz boiled and diced new potatoes
• 55g/2oz Raclette cheese or Abondance
• 2 tbsp grain mustard
• ½ head of frisee lettuce
• 1 red pepper
• 3 tbsp balsamic vinegar
• 6 tbsp olive oil
• fresh basil
• fresh rosemary
• salt
• freshly ground black pepper
• black olives
• 1 clove garlic
• 1 onion
• 1 lemon
• juice only
• 3 tbsp capers
• 6 anchovy fillets
• flat leaf parsley chopped
• extra virgin olive oil

Directions

• Cut the red pepper in half
• remove the seeds and top
• and place on an oven tray. Drizzle the red pepper with olive oil and bake in a hot oven until brown on the top. Remove from the oven and place in a bowl while still hot and cover with cling film to allow cooling.
• Peel the skin off the cooled pepper and dice the flesh
• then mix with the balsamic vinegar
• olive oil
• seasoning and finely chopped fresh rosemary. Place in the microwave for about 30 seconds to warm up and then press peppers and potatoes into some 5cm/2in stainless steel rings. Top this with some grated cheese and place under a hot grill to brown the top.
• Place a small pile of lettuce on the middle of the plate and the ring of potato and cheese on the top
• remove the stainless steel ring. Spoon a pile of the tapenade on top of the cheese. Chop some fresh basil and add into the dressing.
• Check for seasoning again and spoon around the edge of the plate and serve.