Preparation

• 1
  Put the red peppers into the oven for 50 min. to roast
• 2
  Roast the garlic for your dressing for 15 min. leave the skin on
• 3
  Toss the rocket, chickpeas, artichokes, olives, parsley and onion (or shallot)
• 4
  Once the red pepper has roasted remove it from the oven and put it in a bowl of cold water. Watch out, it’s hot and has secreted a liquid which remains inside the pepper and can burn you. Carefully peel the peppers and slice them. Add them to your salad
• 5
  Sprinkle the parmesan cheese on top
• 6
  Dressing
• 7
  Take the roasted garlic and remove the skin
• 8
  Smash the garlic with the salt and make a paste
• 9
  Add to this orange zest, vinegar and pepper
• 10
  Slowly mix in the olive oil adding just a few drops at a time
• 11
  The dressing should be slightly thick
• 12
  Combine the dressing and the salad and serve.