Sam's Super Salad

Here's a recipe for Sam's Super Salad, as invented by Sam and Matthew out of empty-pantry necessity.

Serves 3-4

Ingredients:

2 handfuls of assorted mushrooms, sliced
1 ball of buffalo mozzarella cheese
2 red bell peppers, halved and seeded
1 can of chickpeas, drained
1 packet of rocket/roquette/arugula/rucola
balsamic vinegar
olive oil
salt
herbs & spices

1. Start frying the mushrooms with a bit of olive oil and whatever herbs you like. (I like thyme on my mushrooms.) Fry them until they're brown and soft and squidgy. Then leave them aside to cool.
2. Roast the red peppers. To do this, but them in an oven tray and drizzle them with oil, as well as adding some herbs, salt, and pepper. Put them in the oven at about 190C for fifteen minutes or so. When they look warmed but still quite hard, turn your oven to HOT HOT OMFG HOT (broil/grill) and put them directly under the element until their skins are burning. Be careful when you're roasting the peppers, watch them and wear over gloves, et cetera. When the peppers are done, they will be mooshy, so you can shape them into slices with a spoon. Leave them aside to cool.
3. Drain and mildly salt the chick peas.
4. Cut the mozarella into cubes.
5. When everything cool and drained and cut, you're salad-ready: combine all the ingredients, and drizzle with the olive oil and balsamic vinegar and serve with fresh bread.

Jessi's Super Salad:

As a variation, use brie instead of mozzarella.

Oscar's Super Salad:

Oscar loves blue cheese. So, try using blue cheese instead of mozzarella, and maybe substituting chunks of toasted bread for the chickpeas.