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Roast the peppers, then peel them, reserving the juices. Cut the roasted pepper flesh into strips.
Combine the oil, lime and lemon juices, Worcestershire sauce and garlic, in a bowl. Season to taste with salt and pepper.
Add the pepper strips and juices and toss to mix thoroughly with the marinade. Cover and marinatefor 1-2 hours at room temperature.
To serve, arrange the pepper salad and overlapping slices of cheese on individual plates. Garnish with chopped nuts.
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