Ingredients

• 1 red pepper
• 1 yellow pepper
• 1 small ciabatta loaf
• 2 tblsp olive oil
• ½ cup finely grated parmesan
• 200 grams hot smoked salmon
• 300 grams smoked white fish
• 1 cos lettuce, trimmed and rinsed
• 4 hard-boiled eggs, peeled and quartered
• ¼ cup Italian parsley leaves

Lemon and Black Olive Dressing

• ¼ cup olive oil
• grated rind and juice 1 lemon
• 16 pitted black olives, quartered
• freshly ground black pepper

Method

1. Quarter the peppers and arrange skin-side up on an oven tray. Cook under a pre-heated fan grill at 210ºC for about 5 minutes, or until golden brown. Carefully transfer the hot peppers to a plastic bag and allow them to steam until they're cool enough to handle - the skin will then peel away easily.
2. Tear the ciabatta into bite-size pieces, toss with the olive oil and arrange on a baking paper-lined oven tray. Sprinkle with parmesan and cook at 180ºC for 15 minutes or until golden and crunchy.
3. Remove the skin and any bones from the fish fillets and discard. Break the flesh into bite-size pieces. Arrange the lettuce on a platter with the fish, croutons, peppers, eggs and parsley.
4. To make the dressing, shake all the ingredients together in a screw-top jar. Pour over the salad just before serving.