Ingredients

• 1 red pepper
• olive oil
• 1 tbsp balsamic vinegar
• salt and freshly ground black pepper
• 225g/8oz cooked new potatoes
• 1 tbsp grain mustard
• 1 sprig fresh rosemary
• chopped
• 85g/3oz gruyère (or raclette) cheese
• grated
• ½ head frisée lettuce
• 60g/3oz tapenade
• a few sprigs fresh basil
• 1 x 400/14oz jar sun-dried tomatoes in oil
• 1 tbsp capers
• canned anchovy fillets
• 1 tbsp pesto
• 1 tbsp pine kernels
• salt and freshly ground black pepper
• olive oil
• if needed

Directions

• Preheat the oven to 200c/400F/Gas 6.
• Cut the red pepper in half
• remove the seeds and stalk and place cut side-down on a baking tray.
• Drizzle with olive oil and bake until brown
• about 15-20 minutes.
• Remove from the pan and place in a bowl. Cover with cling film and allow to cool.
• When cool
• peel the skin off and dice the flesh.
• Mix the dice with six tablespoons of the olive oil
• the vinegar and some seasoning to make the dressing.
• Dice the potatoes (keep the skins on) and place in a bowl with the mustard
• some more seasoning and the chopped fresh rosemary.
• Place in a microwave for about 30 seconds.
• Press the mixture into 4 x 5cm/2in round steel rings and place on a baking tray.
• Top with the cheese and place under the grill to brown the top. (If you do not have a microwave then place the steelrings filled with potatoes in a warm oven to warm through the potatoes and slowly melt the cheese).
• For the tapenade
• place all the ingredients into a food processor
• except the olive oil (include the oil from the tomatoes) - if you need more to bind the mixture
• add more olive oil.
• Place a small pile of frisée leaves in the middle of each plate.
• Place the ring of potato on top and add the tapenade.
• Spoon round the red pepper dressing and serve.