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Chicory and sweet pepper salad with coriander

• 1-2 Yellow pepper,
• 3 heads of chicory,
• 125g (4oz) bean sprouts,
• small bunch of coriander, chopped
• 5 tablespoons of vinaigrette (see below),
• 50 g flaked almonds, toasted.

Grill the peppers skin side up until the skin blisters. Leave them to cool, then peel and slice them.

Mix the pepper, coriander, chicory and bean sprouts in a serving bowl.

Add the vinaigrette dressing (2 tbsp. lemon juice, 2 tsp. mild French mustard, 1/4 pint olive oil, Salt and pepper to taste,) and toss well.

Sprinkle the toasted almonds over the salad before serving.