PREP: 10 mins COOK: 3-4 mins SERVES 4
4 slices of ‘bloomer’ bread
75g/3oz blue Stilton cheese, sliced
25g/1oz roasted red peppers in brine
30ml/2tbsp sunflower oil
15ml/1tbsp lemon juice
2.5ml/1/2tsp clear honey
salt and freshly ground black pepper
175g/6oz mixed lollo rosso and lollo biondo
12 English strawberries, hulled and halved
8 radishes, sliced
1. Preheat the grill. Toast the bread on both sides. Arrange the sliced Stilton on top of the toast then pop it back under the grill and cook until the cheese is melted and bubbling.
2. Cut each toast in half. Thinly slice the peppers into strips then place a St Georges flag on top of each.
3. For the dressing: whisk the oil, lemon juice and honey together and season to taste.
4. Arrange the lettuce, strawberries and radishes on a platter then drizzle over the dressing. Top with the Stilton toasts and serve.