Herb Omelette Salad

[Starters]

FOR THE OMELETTE

5 eggs

3 tablespoons olive oil

1 tablespoon chopped fresh parsley

salt and freshly ground black pepper

FOR THE SALAD

2 red peppers, quartered and deseeded

2 large tomatoes, peeled and sliced

1 cucumber, peeled and sliced

1 lettuce

1 bunch fresh chives, roughly chopped

12 fresh basil leaves, chopped

FOR THE DRESSING

1 clove garlic, crushed

2 anchovy fillets, mashed

1 teaspoon Dijon mustard

2 tablespoons wine vinegar

8 tablespoons olive oil

salt and freshly ground black pepper

TO GARNISH

10 small black olives, pitted

1.      In a bowl mix together the eggs 2 tablespoons of the oil the parsley, salt and pepper.

2.      Use the remaining oil to fry the omelette, the omelette mixture should be about the thickness of a pancake. Cook for about 1 minute. Slide on to a plate and leave to cool. Continue to cook the rest of the omelette mixture in the same way.

3.      When cool cut the omelettes into thin strips.

4.      Meanwhile prepare the salad, place the peppers under a hot grill. When charred, hold under cold running water and scrape off the skin then cut the flesh into 1cm/½in strips.

5.      /mix together all the dressings ingredients and whizz in a blender. Season with salt and pepper.

6.      Mix together all the salad ingredients, the omelette strips and herbs. Add the dressing and toss well.

7.    Pile on to the serving plates and scatter over the black olives.